Chicken Pot Pie Cobbler
A comforting, hearty Chicken Pot Pie Cobbler with shredded chicken, savory vegetables, and fluffy biscuit topping—perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté the chicken and mixed vegetables in a large skillet with olive oil over medium heat for 2-3 minutes until hot.
- Pour in the chicken broth and heavy cream. Season with garlic powder, onion powder, salt, and pepper. Stir until well combined and allow to simmer for 5 minutes.
- Pour the creamy mixture into a baking dish, filling it generously.
- Open the biscuit dough and cut each biscuit into quarters. Evenly distribute the biscuit pieces over the chicken mixture.
- Bake for 25-30 minutes until the biscuits are golden brown and the filling bubbles up.
- Let cool for a few minutes before serving.
Notes
Can be customized with leftover turkey or different vegetables. Ideal for serving with a green salad or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://tashirecipez.com/chicken-pot-pie-cobbler/