Chicken Pot Pie Cobbler
A delightful twist on the classic pot pie, combining tender chicken, vibrant veggies, and a buttery biscuit topping for a heartwarming meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup frozen mixed vegetables
- 1 cup cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups biscuit mix
- 2/3 cup milk (for biscuit topping)
- 1 tablespoon butter (melted, for brushing on top)
- Fresh parsley (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, 1 cup of milk, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
- Pour the chicken mixture into a greased pie dish or baking dish.
- Mix the biscuit mix with 2/3 cup of milk until just combined.
- Drop spoonfuls of the biscuit mixture over the chicken filling.
- Brush the tops of the biscuits with melted butter.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Garnish with fresh parsley if desired and serve.
Notes
For quick preparation, use rotisserie chicken and customize the veggies according to preference. Pairs well with a fresh side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://www.nailzspa.com/chicken-pot-pie-cobbler-recipe/