Chicken Cobbler

I’ve been watching a couple of guys cooking on teh faceplace, and they have shown me some pretty cool stuff! Like, this Queso Cornbread hack.

And now, this…

Your Barefoot Neighbor posted a pretty interesting chicken cobbler recipe that I thought might could be just the thing to cheer my mom-in-law up.

I was correct, it is wicked tasty!

So, of course, I made a few changes. This was coming after a weekend of her being in the hospital and my husband being in another hospital and I wanted to take things at least a little bit easy.

The original recipe called for shredded rotisserie chicken, but it was early in the week and I did not want a chicken carcass hanging around in the trash can in August, so I thawed some chicken tenders and added some chopped tiny peppers.


•1 stick butter
•1 rotisserie chicken, shredded  – or, 3 cups chopped breaded chicken tenders
•Chopped peppers
•12 oz bag of frozen peas and carrots
•1 tsp steak seasoning
•Sauteed garlic or garlic powder (optional)
•2 cups Red Lobster Cheddar Bay biscuit mix
•2 cups milk
•2 cups chicken stock
•10.5 oz can cream of chicken soup
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Heat oven to 350°F.

Place butter in a 9-by-13-inch pan and pop the pan in the oven to melt the butter as it heats.

Once butter is melted, add the chicken and peppers and spread into an even layer.

Next, layer the frozen peas and carrots over the top ans sprinkle on the steak seasoning.

Whisk the seasoning packet into the biscuit mix, then stir in the milk  until you have a slightly lumpy mixture.

Pour this over the chicken, peppers, and veggies in the casserole, but do not stir!

In the same bowl, whisk together the chicken stock, cream of chicken soup,  Sherry Peppers, and hot sauce; then pour over the top as another layer. Again, do not mix that either.

Bake uncovered for 65 minutes.

It is going to look runny, but let it sit for at least 10 to 15 minutes.

Everything will thicken and turn out a treat and you may never go back to puff pastry for chicken pot pie again.

By the way…

were you aware that there is gluten free Cheddar Bay Biscuit Mix? And there are g-f cream of soups, so, y’all might could have a decent different option here.


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