I’m not sure if it’s because I wasn’t expecting much that I liked this as well
as I did, or if it’s just darned tasty. This is a recipe that I found on TikTok.
As I pointed out last week with my refrigerator
drawer salad bar, I am not on
TikTok. You may find that hard to believe since I have now featured two
things from TikTok in the past couple of weeks, honestly, I just stumble upon
them. This appealed to me because I liked the idea of a chicken cobbler.
Essentially, it is a much easier version of chicken potpie without the bottom
crust. I was also drawn in by the fact that it used that yummy Red
Lobster Cheddar Bay biscuit mix, and I love those biscuits.
m not sure if it’s because I wasn’t expecting
much that I liked this as well as I did, or if it’s just darn tasty. This is a
recipe that I found on TikTok. As I pointed out last week with my refrigerator
drawer salad bar, I am not on TikTok. You may find that hard to
believe since I have now featured two things from TikTok in the past couple of
weeks, honestly, I just stumble upon them. This appealed to me because I liked
the idea of a chicken cobbler. Essentially, it is a much easier version of
chicken potpie without the bottom crust. I was also drawn in by the fact that
it used that yummy Red Lobster Cheddar Bay biscuit mix, and I love those
biscuits.
I changed this recipe up a good bit because as I was assembling it, I thought
it needed a few tweaks. I have notated all of that below the recipe. The recipe
that you see here, is the original one from TikTok. If you want to see what I
did, be sure to read the notes below. I will say that I had second helpings of
this. It was super simple to put together, and I would definitely make it
again. It isn't pretty, but it sure is good.
TikTok Chicken Cobbler
½ c. (1 stick) unsalted butter
3 c. cooked and shredded chicken
1 12-oz. bag frozen peas and carrots
½ t.
garlic
powder
2 c. milk
2 c.
Red
Lobster Cheddar Bay biscuit mix
2 c.
chicken
stock
1 10.5-oz. can cream
of chicken soup
Kosher salt and freshly ground black
pepper, to taste
Preheat oven to 350°F.
Put butter in a 9x13-inch baking dish
and place in oven to melt while oven preheats.
Once butter has melted, remove pan
from oven. Arrange chicken in an even layer over butter. Next, add peas and
carrots over the top. Season with salt, pepper, and garlic powder.
In a medium bowl, mix together milk
and biscuit mix. Pour over chicken and vegetables but do not mix the layers
together.
In the same (now empty) bowl, whisk
together cream of chicken soup and chicken stock. Pour over biscuit layer, but
again, do not mix layers together.
Bake uncovered for 45-50 minutes.
Mixture will be runny, but will thicken to gravy consistency. Let sit 15
minutes before serving. Enjoy!
COOK’S NOTES:
1. I did not use a stick of butter, I used a half a stick (4
tablespoons). One stick just seemed like too much to me.
2. After I scattered the chicken in the bottom of the pan, I
topped it with a generous sprinkling of Montreal
chicken seasoning.
3. Instead of using a bag of frozen peas and carrots, I used a
bag of frozen mixed vegetables that included corn and green beans in addition to
the peas and carrots. I liked the greater variety of vegetables here.
4. I did not use the garlic powder, but I did use the seasoning
mix that came in the packet of biscuits, and I used the entire amount of
biscuit mix rather than measure out 2 cups.
5. I thought 2 cups of chicken stock seemed like too much, so I
only used a cup and a half, and it was plenty moist.
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