Tik Tok Recipe : Chicken Cobbler

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces for even melting)
• 1 package Red Lobster Biscuit Mix (approximately 15 oz; includes seasoning packet)
• 1 cup Milk (whole milk preferred for richness)
• 2 cups Shredded Cooked Chicken (about 300 g; rotisserie chicken works well)
• 2 cups Frozen Mixed Vegetables (no‑salt added; peas, carrots, corn, green beans mix works)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Garlic Powder (optional, for extra flavor)
• 2 cups Chicken Stock (low‑sodium preferred)
• 2 cups Cream of Chicken Soup (approximately 2 standard 10.5 oz cans, stirred smooth)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 375°F

2. Melt Butter in Pan

   Place the butter pieces directly in the empty baking pan and put the pan in the oven for about 5 minutes, or until the butter is completely melted.

   Time: PT5M

   Temperature: 375°F

3. Prepare Biscuit Mixture

   In a mixing bowl combine the Red Lobster biscuit mix, the milk, and the seasoning packet that comes with the mix. Stir just until a smooth batter forms; do not overmix.

   Time: PT5M

4. Layer Chicken

   Evenly spread the shredded chicken over the melted butter in the pan.

   Time: PT2M

5. Add Vegetables and Season

   Scatter the frozen mixed vegetables over the chicken, then sprinkle with salt and garlic powder.

   Time: PT2M

6. Pour Biscuit Batter

   Spoon the biscuit batter over the chicken and vegetables, spreading it as evenly as possible. The batter will look liquidy and may seep through the veggies – that’s normal.

   Time: PT3M

7. Add Stock and Soup

   Pour the chicken stock and the cream of chicken soup over the entire dish, allowing it to mingle with the batter.

   Time: PT2M

8. Bake

   Place the pan back in the oven and bake uncovered for 30 minutes, or until the top is golden brown and the sauce has thickened.

   Time: PT30M

   Temperature: 375°F

9. Rest

   Remove the pan from the oven and let the cobbler rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

680

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Red Lobster Biscuit Mix: Any boxed biscuit mix, Homemade biscuit dough
• Instead of Milk: Almond milk, Soy milk
• Instead of Shredded Cooked Chicken: Cooked turkey, Cooked tofu for a non‑meat version
• Instead of Frozen Mixed Vegetables: Fresh mixed vegetables, Frozen broccoli florets
• Instead of Salt: Sea salt, Kosher salt
• Instead of Garlic Powder: Fresh minced garlic, Onion powder
• Instead of Chicken Stock: Vegetable stock, Water with bouillon cube
• Instead of Cream of Chicken Soup: Cream of mushroom soup, Homemade roux with milk

Equipment Needed

• 9×13‑inch Baking Pan
• Mixing Bowl
• Whisk or Spoon
• Measuring Cups
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature.
• Mix the biscuit batter just until combined.
• Add the chicken stock and cream of chicken soup evenly.
• Bake until the topping is golden and the sauce thickens.

Chef Tips from the Video

• Use a rotisserie chicken for maximum flavor and convenience.
• For extra herbaceous notes, add a teaspoon of dried thyme or parsley to the biscuit batter.
• A light drizzle of melted butter over the biscuit topping before baking yields a richer crust.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the cobbler up to 24 hours ahead, cover tightly, and refrigerate; bake when ready.
• You can freeze the unbaked cobbler for up to 2 months—bake from frozen, adding an extra 10‑15 minutes to the bake time.

Frequently Asked Questions