Name: Easy Chicken Pot Pie Cobbler
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon butter 1 small onion, chopped 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup milk or half-and-half 2 cups cooked shredded chicken 1 cup frozen peas and carrots 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1 can refrigerated biscuit dough (8-count)

Golden, flaky biscuits sitting on top of a creamy chicken and veggie filling—this Easy Chicken Pot Pie Cobbler is pure comfort food magic. It captures everything you love about classic chicken pot pie, but transforms it into an easy-to-make cobbler-style bake that’s perfect for weeknights or cozy weekends at home.

Imagine warm spoonfuls of tender chicken, sweet peas, and carrots wrapped in a savory, rich gravy, all topped with a golden biscuit crust that’s buttery and crisp on the edges. This recipe combines the ease of a casserole with the heartiness of a pot pie, delivering a soul-satisfying meal without any fuss.

Can I Use Pre-Made Biscuit Dough for This Chicken Pot Pie Cobbler?

Absolutely! Pre-made biscuit dough makes this recipe incredibly easy and weeknight-friendly. You can also use homemade biscuits if you want a fluffier, more rustic finish. Just keep in mind that the bake time may vary slightly depending on your choice.

Ingredients for the Easy Chicken Pot Pie Cobbler

Cooked shredded chicken – You can use rotisserie chicken or leftover roast chicken for ease.
Frozen peas and carrots – A convenient mix that adds color and sweetness to the filling.
Onion – Adds a savory foundation and depth of flavor to the creamy sauce.
Butter – Essential for sautéing and creating that silky roux for the gravy.
Flour – Helps thicken the filling into a rich, spoonable consistency.
Chicken broth – Provides the savory backbone to the creamy base.
Milk or half-and-half – Adds creaminess and richness to the filling.
Salt, pepper, and thyme – Simple seasonings that enhance the savory elements.
Refrigerated biscuit dough – The crowning glory! Flaky, buttery biscuits baked right on top.

How To Make the Easy Chicken Pot Pie Cobbler

Step 1: Sauté the Onion and Make the Roux

Melt butter in a large skillet or saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the flour and cook for another 1-2 minutes to form a roux.

Step 2: Add Liquids and Simmer

Slowly whisk in the chicken broth and milk (or half-and-half), stirring constantly until the mixture is smooth. Let it simmer for a few minutes until it thickens slightly.

Step 3: Stir in the Filling

Add the shredded chicken, frozen peas and carrots, salt, pepper, and thyme to the skillet. Stir everything together until well combined and heated through.

Step 4: Assemble the Cobbler

Pour the creamy chicken filling into a greased 9×13-inch baking dish. Place the biscuit dough evenly over the top of the filling.

Step 5: Bake Until Golden

Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until the biscuits are golden brown and cooked through. If the tops brown too quickly, you can loosely tent the dish with foil midway through baking.

Step 6: Serve Warm

Let the cobbler rest for a few minutes before serving. This helps the filling set and makes it easier to scoop.

How to Serve and Store This Chicken Pot Pie Cobbler

Serve this dish straight from the oven while it’s hot and bubbling, with a side salad or roasted vegetables for a complete meal. It also pairs wonderfully with cranberry sauce or a dollop of sour cream on the side.

To store leftovers, let the cobbler cool completely and transfer to an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat individual portions in the microwave or pop the whole dish back in the oven at 350°F until warmed through.

This recipe is also freezer-friendly! Simply freeze the assembled (but unbaked) cobbler for up to 2 months. Bake from frozen, adding an extra 10-15 minutes to the cook time.

Frequently Asked Questions

Can I use canned vegetables instead of frozen?

Yes, but be sure to drain them well to avoid adding excess liquid to the filling.

What kind of chicken is best for this recipe?

Rotisserie chicken is quick and flavorful, but any cooked, shredded chicken will do—including leftover grilled or roasted chicken.

Can I make this dairy-free?

You can substitute plant-based milk and vegan butter, though the flavor may vary slightly.

How do I prevent the biscuits from getting soggy?

Make sure the filling is hot before topping with biscuit dough. This helps the bottoms cook more evenly and stay firmer.

Can I use puff pastry instead of biscuits?

You can, but puff pastry needs a bit more attention. Pre-bake the filling for 10 minutes before adding puff pastry to ensure the bottom layer doesn’t get too soggy.

Want More Cozy Dinner Ideas?

If this Easy Chicken Pot Pie Cobbler has your heart, you’ll love these other hearty comfort meals from Life with Jam:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a creamy and savory twist on pasta night.
Million Dollar Spaghetti Casserole that brings layers of cheesy, baked pasta bliss.
Texas Roadhouse Butter Chicken Skillet when you’re craving rich skillet dinners with a Southern feel.
Chicken Crescent Roll Casserole for another quick-bake chicken dinner.
One-Pot Creamy Beef and Garlic Butter Pasta for easy clean-up and max comfort.

📌 Save this recipe to your Pinterest comfort food board so you can come back to it any time: Follow me on Pinterest

And let me know in the comments how yours turned out. Did you stick with biscuit dough or go the homemade route? Maybe added mushrooms or used turkey instead?

I love hearing how you make these recipes your own. Questions are welcome too—let’s make cooking easier for everyone!