Description
This Easy Chicken Pot Pie Cobbler is the ultimate comfort food made simple. With tender shredded chicken, sweet peas and carrots in a creamy gravy, all topped with buttery golden biscuits, this cozy casserole-style dish brings together the best parts of a pot pie without the fuss of a traditional crust.
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)
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter and sauté the chopped onion for 3–4 minutes until soft.
3. Stir in the flour and cook for 1–2 minutes to make a roux.
4. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened.
5. Add the shredded chicken, peas and carrots, salt, pepper, and thyme. Mix well and heat through.
6. Transfer the mixture to a greased 9×13-inch baking dish.
7. Top evenly with biscuit dough rounds.
8. Bake for 25–30 minutes until biscuits are golden brown and cooked through.
9. Let sit for 5 minutes before serving.
Notes
Use hot filling before topping with biscuits to prevent sogginess.
You can swap in puff pastry or crescent dough for a different crust.
Leftovers store well in the fridge for 3 days or freezer for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg