Cheddar Bay Chicken Cobbler (Print-Friendly Format)

Tender chicken, vegetables, and cheddar biscuits baked into a hearty, comforting cobbler perfect for weeknights.

# Ingredients You’ll Need:

→ Base Components

01 - 2 cups cooked, shredded chicken
02 - 1 can (approx. 300 g) cream of chicken soup
03 - 1 cup (240 ml) chicken broth
04 - 1 ½ cups (225 g) frozen mixed vegetables

→ Cream Mixture

05 - 1 ½ cups (360 ml) milk
06 - ½ cup (120 g) sour cream
07 - 1 tsp garlic powder
08 - ½ tsp ground black pepper

→ Biscuit Topping

09 - 1 packet Cheddar Bay Biscuit mix
10 - Ingredients as listed on biscuit mix packet
11 - 1 ½ cups (170 g) shredded cheddar cheese
12 - 2 tbsp (30 g) butter, melted
13 - 1 tbsp fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat the oven to 190°C. Lightly grease a 23 x 33 cm baking dish.
02 - In a large mixing bowl, whisk together milk, sour cream, and cream of chicken soup until the mixture is smooth.
03 - Stir in garlic powder, black pepper, frozen mixed vegetables, and shredded chicken until evenly combined.
04 - Transfer the mixture into the prepared baking dish and spread into an even layer.
05 - In a separate bowl, prepare the Cheddar Bay Biscuit mix according to packet instructions. Fold in shredded cheddar cheese.
06 - Drop spoonfuls of biscuit dough evenly over the chicken mixture in the baking dish.
07 - Drizzle melted butter over the biscuit topping and sprinkle with fresh parsley if desired.
08 - Bake for 40–45 minutes or until biscuits are golden brown and cooked through.
09 - Allow to sit for 5 minutes before serving to enable the cobbler to set.

# Extra Tips:

01 - Ensure the biscuit topping is fully cooked by checking that the underside is not doughy before removing from the oven.

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