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Chicken Pot Pie Cobbler

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A warm, hearty Chicken Pot Pie Cobbler that wraps you in comfort, filled with juicy chicken and vegetables beneath a flaky biscuit topping.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cans refrigerated biscuit dough

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Combine the shredded cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and black pepper.
  3. Pour the chicken mixture into a 9×13 baking dish.
  4. Prepare the biscuit dough and place each biscuit on top of the chicken mixture.
  5. Bake in the preheated oven for 25-30 minutes.
  6. Cool for a few minutes before serving.

Notes

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/chicken-pot-pie-cobbler-recipe/

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