Step 1: Prep and Preheat

Preheat your oven to 350°F. While the oven heats, melt the 1/2 cup of butter and pour it evenly into the bottom of a 9 x 13-inch baking pan.

Step 2: Layer the Filling

Take your 4 cups of shredded chicken and sprinkle it evenly over the layer of melted butter. Follow this by scattering the 12 ounces of frozen carrots and peas over the top of the chicken.

Step 3: Add the Biscuit Layer

In a medium bowl, stir together the 11-ounce box of cheddar bay biscuit mix (make sure to include the seasoning packet) and 2 cups of milk. Pour this mixture over the chicken and vegetables. Do not stir this layer; you want it to remain on top.

Step 4: Add the Savory Liquid

In the same bowl, mix together the 10-ounce can of cream of chicken soup and 1 1/2 cups of chicken broth until combined. Carefully pour this liquid over the casserole. Again, do not stir the ingredients.

Step 5: Bake to Perfection

Place the dish in the oven and bake uncovered for 45 minutes. Check the color and texture; continue to bake in additional 10-minute intervals until the biscuit top is fully set and golden brown around the edges.

Pro Tips

• Do not overmix the biscuit batter; a few lumps are perfectly fine for a lighter texture.
• Use a clear glass pan to easily monitor the browning of the butter and edges.
• Let the Easy Chicken Cobbler rest for 5-10 minutes after removing it from the oven to let the sauce thicken.
• If the top browns too quickly, cover it loosely with aluminum foil for the final few minutes of baking.