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Chicken Pot Pie Cobbler Casserole
Chicken Pot Pie Cobbler has the flavors and similar ingredients of classic chicken pot pie, converted into a super easy casserole! This chicken pot pie casserole is guaranteed to go into your regular dinner rotation.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- casserole dish
- pan
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees F.
2
Pour half the melted butter into a 9x13 casserole dish.
3
Put the chicken in the pan in an even layer, followed by the peas and carrots. Sprinkle with the garlic powder, onion powder, and pepper - do not stir.
garlic powder1 teaspoon(10.5 ounces) low-sodium cream of chicken soup (undiluted, do not add water)1 canonion powder1 teaspoonpepper1 teaspoon
4
In a medium mixing bowl, whisk together the chicken broth and cream of chicken soup. Pour the mixture over the chicken - do not stir.
5
In another bowl, whisk together the milk, biscuit mix and half of the seasoning packet that comes with it, and cheese. Evenly pour mixture over the soup mixture in casserole - do not stir.
6
Bake, uncovered, for ⏱️ 55 minutes until the top is golden brown.
7
Remove from oven. Let it sit for about ⏱️ 5 minutes to set up a bit. The inside will still be a bit loose - that’s ok!
8
Whisk the remaining butter and rest of the seasoning packet together in a small mixing bowl. Brush the seasoned butter over the biscuit topping.
9
Scoop portions into shallow bowls or plates and enjoy!
Nutrition Facts
calories
496 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
3 g
sugar Content
10 g
sodium Content
1072 mg
protein Content
31 g
trans Fat Content
0.5 g
cholesterol Content
109 mg
carbohydrate Content
37 g
saturated Fat Content
12 g
unsaturated Fat Content
11 g
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