Chicken pot pie has been and always will be the ultimate comfort food. But what if I told you I found a simpler recipe that’s even more delicious?

A few days ago, during my allotted one hour of TikTok screen time a day (I’m trying to cut back on my doom-scrolling habit in 2026), I spotted “Chicken Cobbler.” It looked so delicious, I was immediately intrigued.

Turns out, I must have been living under a rock because this recipe went viral in 2023 and the original video has over 9 million views. But just because it was hot a few years ago, doesn’t mean people have stopped making it. With all the love I spotted for this recipe in the comments, I couldn’t wait any longer to get a taste for myself.

How to make chicken cobbler

This is pretty much a dump-and-bake recipe. Start by heating your oven to 350 F. Add a stick of butter straight to your casserole dish and pop the dish into the oven so the butter melts.

Add shredded chicken (from one whole rotisserie chicken) to the bottom of the dish, followed by frozen peas and carrots (or whatever frozen veggie mix you want). The creator of this recipe, Your Barefoot Neighbor, says he never seasons the chicken cobbler the same, but here’s when you can add things like pepper, garlic powder, onion powder, poultry seasoning, or paprika if you want some extra flavor.

In a large liquid measuring cup or separate bowl, whisk together the entire box of Red Lobster Cheddar Bay Biscuit mix with 2 cups of whole milk and the seasoning packet. (I only stirred in half — more on this later!) Pour this mixture into your baking dish and “let it go where it wants to,” no mixing necessary.

To the now empty measuring cup (or bowl), you’ll then whisk 2 cups of chicken or veggie broth with a can of cream of chicken, mushroom, or celery soup. Pour it on top of the biscuits mixture and pop it in the oven for a little over an hour.

The last step is to let the chicken cobbler rest for about 10 minutes before digging in. But I couldn’t help myself with playing around with the recipe. So I mixed the rest of the Red Lobster seasoning packet with melted butter to brush on top of the baked biscuit topping.

My honest review of chicken cobbler

I never thought I would see the day I found a more comforting dinner than chicken pot pie, but alas, the time has come. This recipe was so delicious and so easy.

No surprise to me, my favorite part was the buttery topping. I am a proud fan of Red Lobster’s biscuit mix, so I was beyond excited to put it to use in a new way. (I just tried the biscuit mix in sausage balls, and they were even better than my Grandma’s!). The topping is light and fluffy and helps to soak up the delicious flavors from the chicken and gravy-like mixture at the bottom.

The cream of chicken soup was another MVP. Beyond packing lots of flavor, it also helped to thicken things up. With no roux or flour to thicken the creamy chicken mixture, the soup did all of the hard work while I did nothing. Of course, it’s a little soup-ier than a chicken pot pie, but that herb-y and garlicky biscuit mix did a great job at soaking up extra gravy.

I imagine that this would be the perfect weeknight dinner recipe to whip up for your family. Since I don’t have any kids to feed this to, I did the next best thing and hosted my own little “chicken cobbler party” for my roommates and friends. They were all obsessed. Seconds were had. Happy groans were heard. And let’s just say we were all members of the clean plate club.

Tips for making chicken cobbler

Add biscuit mixture last. I watched a few videos of other people remaking this viral “chicken cobbler” recipe, and a common tip was to swap the order in which you add the biscuit mixture and the soup mixture. This helps to ensure your cobbler doesn’t get soggy. Plus the soup mixture will incorporate better with the chicken and veggies.

Reserve half of the seasoning packet. If you’ve ever made Red Lobster’s Cheddar Bay Biscuit Mix, then you know the seasoning packet is meant to be mixed with melted butter to brush on top of the biscuits at the end. To really seal in that flavor and pack more buttery flavor to the crumble topping, I highly recommend reserving half of the packet to combine with melted butter and brush on top of the casserole right when it gets out of the oven.

(Celia Funderburk is an editorial assistant for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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