The smell of buttery biscuits baking would drift right through my grandma’s screen doorwarming the whole neighborhood and your appetite too. This Chicken Cobbler with Red Lobster Biscuits is trending everywhere online, especially on TikTok, with golden pans and cozy forks filling up feeds. It’s beginner-friendly, with only 15 minutes of prep, and transforms into a bubbling, buttery masterpiece straight from the oven.
Imagine a savory pot pie colliding with cheesy biscuit bliss. Tender rotisserie chicken, frozen peas and carrots, cream of chicken soup, and that irresistible Red Lobster biscuit toppingall pantry-friendly staples. Oh yes, it’s comfort food at its finest. All the mouthwatering details are below!
I still remember capturing photos of fresh sourdough in the morning light, butter slowly trickling down the crust. Comfort food is at my coreand this one clicks with both your taste buds and your memories. I tested it three different ways, and you’re going to fall for the secret drizzle step. You’ll see why.
Why You’ll Love This Chicken Cobbler with Red Lobster Biscuits
This recipe brings comfort and simplicity together, making it perfect for busy nights or relaxed weekend meals:
Quick & Easy: Minimal prep and simple steps mean anyone can make thiseven kitchen beginners.
Comfort Food Magic: Casserole-style filling under golden cheesy biscuits makes every bite nostalgic and delicious.
Flexible Ingredients: Use leftover chicken, swap in extra veggies, or clear out your freezer and pantry.
Kid-Approved: Those cheesy biscuit tops always disappear firsthappy little eaters guaranteed.
Key Ingredients Breakdown
These ingredients come together for a heartwarming, low-effort meal the whole family will love:
Chicken: Shredded rotisserie chicken or sautéed boneless, skinless chicken breast offers a lean, flavorful protein base.
Frozen Mixed Vegetables: Pre-chopped peas, carrots, and corn bring vibrant color and nutritional variety.
Cream of Chicken Soup: Adds body and richness to the creamy base without needing extra seasoning.
Red Lobster Biscuit Mix: These cheddar-infused biscuits puff up golden and flaky, adding cheesy bliss that crowns the dish.
Pro Tip: For perfect biscuit texture, follow the package directions exactlyusually adding cold water and melted butter to the dry mix.
Step-by-Step: How It Comes Together
No need to overthink ityou only need one skillet, a baking dish, and a mixing spoon. Here’s how to make it:
Cook the Chicken: In a skillet over medium heat, sauté cubed or shredded chicken with olive oil, garlic powder, onion powder, salt, and pepper. Cook until warmed through and lightly golden, about 5–7 minutes.
Add Veggies & Sauce: Pour in frozen vegetables, cream of chicken soup, and about ¾ cup of low-sodium chicken broth. Stir and let simmer for 3–5 minutes, until it slightly thickens.
Make Your Biscuits: In a bowl, mix the Red Lobster Biscuit Mix with cold water and melted butter per package instructions. Stir just until combineddo not overmix.
Assemble & Bake: Transfer the chicken mixture into a lightly greased 9×13-inch baking dish. Scoop or spoon biscuit batter evenly over the top. Do not press flat. Bake uncovered at 375°F (190°C) for about 30–35 minutes or until the biscuits are golden brown and cooked through.
Cool & Serve: Let the casserole rest for 5–10 minutes to allow the filling to set before serving.
Pro Tip: If the biscuits are browning too quickly before fully cooked, loosely tent the dish with foil for the last 5–10 minutes of baking.
Storage & Reheating Tips
This dish stores beautifully and is ideal for next-day lunches or batch cooking. Here’s how to keep the flavors and textures just right:
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Freezer Friendly: Divide into individual portions in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best texture, reheat in the oven at 350°F (175°C) until warmed through. Microwave in short bursts for convenience, but biscuits may soften slightly.
Pro Tip: To restore biscuit crispness after reheating, pop the portions under the broiler for 2–3 minutes before serving.
Helpful Timing & Tips
Step
Time Needed
Notes
Prep Chicken & Veggies
10–12 minutes
Sauté until chicken is heated and veggies soften slightly.
Prepare Biscuit Mix
5 minutes
Use cold water and melted butter, stir gently.
Bake
30–35 minutes
Check biscuits for doneness with a toothpick.
Expert Insight: The Appeal of Chicken Cobbler with Red Lobster Biscuits
Fusing the familiar comfort of chicken pot pie with fluffy, cheesy biscuit topping brings the best of both worlds to one easy dish. The hearty filling contrasts beautifully with the flaky texture of the Red Lobster mix biscuits, creating a mouthwatering combo that’s both indulgent and approachableperfect for busy families or cozy gatherings.
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Perfecting My Chicken Cobbler with Red Lobster Biscuits
I spent a few rounds in the kitchen dialing in the perfect texturesometimes too saucy, other times dry on top. By balancing the wet ingredients with just enough broth and giving the biscuits plenty of room to bake freely, this final recipe hits the sweet spot. That creamy center and cheesy biscuit crust make every bite feel like a warm hug.
FAQs ( Chicken Cobbler with Red Lobster Biscuits )
How do I prevent soggy biscuits in this dish?
To avoid soggy biscuits, bake the cobbler uncovered so steam can escape and the biscuit topping crisps nicely. Also, ensure your filling isn’t too watery by thickening the sauce well before adding the biscuits. Using refrigerated biscuits reduces moisture compared to raw dough and helps keep the topping light and flaky.
Can I make this recipe ahead of time?
This recipe can be prepped up to a day ahead by assembling all ingredients and covering the dish tightly in the fridge. Add biscuits and bake just before serving to keep topping fresh and golden. If baking later, allow extra time for the dish to heat evenly through the cold filling.
What side dishes go well with this dish?
Simple green salads, steamed vegetables, or roasted root veggies complement this biscuit topped chicken pot pie casserole nicely. They add freshness and balance the richness of the creamy filling. A light coleslaw also pairs well, adding crunch and zest to your meal.
Can I substitute turkey for chicken in this recipe?
Yes, turkey works well as a substitute to create a comforting turkey pot pie recipe easy with biscuits. Use cooked turkey breast, shredded or diced, and follow the same steps. This swap adds variety while keeping the dish hearty and satisfying.
How do I store leftovers safely?
Store leftovers in an airtight container in the refrigerator within two hours of baking. They stay fresh for 3 to 4 days. To reheat, cover loosely with foil and warm in the oven to keep biscuits crisp, or microwave portions covered for convenience though biscuits may soften.
Conclusion
This Chicken Cobbler with Red Lobster Biscuits delivers golden, cheesy biscuit tops and creamy, savory filling every single time. From the first forkful to the last scrape of the dish, it’s all comfortready in about 45 minutes from prep to table.
Add fresh thyme or parsley for an herby twist, or swap in chopped green beans for a fun veggie variation. Leftovers hold up wellkeep them sealed refrigerated for up to 3 days. And don’t forget: a few minutes under the broiler revives those biscuit tops perfectly.
Did this family-style meal bring back memories or inspire new traditions? I’d love to hear your variationsdrop a comment, share your bite, and don’t forget to save it for your next comforting dinner night. From my kitchen to yours, happy baking!
Thomas Baker
Chicken Cobbler with Red Lobster Biscuits: Delicious Easy Feast
Enjoy a delicious and easy feast with this Chicken Cobbler with Red Lobster Biscuits recipe. This creamy and flavorful Chicken Cobbler Casserole Red Lobster version features tender chicken, mixed vegetables, and a rich biscuit topping. Perfect for busy weeknights or feeding a crowd, this Chicken Red Lobster Biscuit Casserole brings the comfort of a classic pot pie with the indulgent taste of Red Lobster biscuits. Recipes with Red Lobster Biscuits naturally enhance the cozy appeal of this dish.
1 cup frozen mixed vegetables (like peas, carrots, and corn)
1 can cream of chicken soup
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 box Red Lobster Biscuit Mix (including the ingredients specified on the box, usually water and melted butter)
Method
Preheat the oven to 375°F (190°C).
Sauté the cubed chicken over medium heat until no longer pink, about 5-7 minutes, seasoning with garlic powder, onion powder, salt, and pepper.
Add the frozen mixed vegetables and cook for an additional 2-3 minutes until heated through.
Pour in the cream of chicken soup and chicken broth, mixing until well combined. Allow it to simmer for a few minutes to thicken.
Prepare the Red Lobster Biscuit Mix according to package instructions, typically mixing with water and melted butter.
Pour the chicken and vegetable mixture into a greased baking dish.
Spoon the biscuit batter evenly on top of the chicken mixture.
Bake for about 30 minutes, or until the biscuit topping is golden brown and a toothpick inserted comes out clean.
Let it cool for a few minutes before serving.
Notes
Serve with a fresh garden salad or roasted veggies. Consider using rotisserie chicken for quicker preparation. Store leftovers in an airtight container for up to three days, or freeze for up to three months.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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