Chicken Cobbler

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Chicken Cobbler

Ingredients

4 tablespoons salted butter melted
4 cups shredded cooked chicken
1 bag (12 oz) frozen peas and carrots
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
l1 can (10.5 oz) cream of chicken soup
2 cups chicken broth
1 box (11.36 oz) Cheddar bay Biscuit Mix (reserve seasoning packet for later)
2 cups whole milk
1/2 cup shredded cheddar cheese
Seasoned Butter Topping
2 tablespoons salted butter melted
seasoning packet from box of biscuit mix

Instructions

Preheat the oven to 350° F.

Pour the melted butter into the bottom of a 9x13 baking dish. Spread it out by tilting the dish around.

Layer the cooked chicken on top of the butter, followed by the frozen peas and carrots, and then sprinkle the garlic powder, onion powder, and black pepper over top.

No need to stir. Just evenly spread each layer into the baking dish.

In a mixing bowl add the cream of chicken soup and chicken broth. Stir with a whisk until combined well. Pour it into the baking dish covering the chicken & vegetable layers.

In a mixing bowl add the contents from the cheddar bay biscuit mix, whole milk and shredded cheese. Stir it with a wooden spoon until combined well.

Spread this into the baking dish as the final top layer.

Reserve the seasoning packet (inside the cheddar bay biscuit box) for later.

Bake for 50-60 minutes or until the top is golden brown and cooked through.

When the cook time is done mix together the melted butter (2 tablespoons) and the seasoning packet set aside from earlier.

Brush this onto the top of the hot chicken cobbler before serving.

Gail’s Note: I am looking forward to making this soon, it’s been a long time.

May be an image of potpie and shepherd's pie

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