Chicken Pot Pie Cobbler
A comforting and hearty dish combining the flavors of chicken pot pie with a light, flaky biscuit topping, perfect for busy weeknights or family gatherings.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans) Can substitute with fresh or leftover vegetables.
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Topping
- 1 package refrigerated biscuit dough
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth.
- Stir in the onion powder and garlic powder, then season with salt and pepper.
- Pour the filling into a greased casserole dish.
- Tear the biscuit dough into pieces and distribute them evenly over the filling.
Baking
- Bake for 30 to 35 minutes, until the biscuit topping is golden brown and the filling is bubbling.
- Allow the cobbler to cool for a few minutes before serving.
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Notes
For variations, consider mixing in buffalo sauce, using different vegetables, adding cheese, or incorporating herbs. Store leftovers in the refrigerator for 3-4 days.