Chicken Cobbler with Red Lobster Biscuits

When life gets busy and you’re craving something hearty, finding the right dinner can feel like a challenge. That’s where Chicken Cobbler with Red Lobster Biscuits comes in—it’s the ultimate comfort food that’s easy to pull together, even on hectic nights. With tender chicken and cheesy, golden biscuits, it’s rich, creamy, and guaranteed to satisfy when you need something cozy.

Cobblers have been around for a long time, decades in fact, but are primarily associated with desserts. Related to chicken pot pie and other savory dishes, chicken cobbler has surged in popularity thanks to social media. This version of chicken cobbler is made with Red Lobster Biscuits making it extra special and extra delicious.

What is Chicken Cobbler?

Chicken Cobbler with Red Lobster Biscuits is like a chicken casserole – or chicken pot pie – but topped with a biscuit layer instead of pastry or dough. It’s rich, chunky, creamy, and delicious, and my version is made from scratch with no canned soups with their sneaky ingredients and loads of sodium.

I make this version with cooked chicken. Grab a rotisserie chicken from your store and pull the meat off the bones, or use leftover baked or grilled chicken. I want to try it with leftover smoked chicken – I bet that’d be amazing!

If you’re looking for a simple, crowd-pleasing dinner that doesn’t take hours to prepare, this Chicken Cobbler with Red Lobster Biscuits is exactly what you need!

Ingredients

• Butter – I cook with salted butter.
• Carrots – Sliced.
• Onion – Chopped.
• Fresh mushrooms – Cleaned and quartered if large.
• Garlic – Minced.
• Dry white wine
• All-purpose flour
• Chicken broth – Use homemade broth or stock or use store-bought low or no sodium-added broth.
• Whipping cream
• Parsley – Chopped.
• Fresh thyme leaves – Chopped.
• Shredded cooked chicken
• Kosher salt
• Black pepper

For the Biscuits:

• Red Lobster biscuit mix
• Cheddar cheese – Shredded.
• Water
• Butter – Melted.

How To Make Chicken Cobbler with Red Lobster Biscuits

1. Preheat your oven to 425°F. 
2. Melt the butter in a large Dutch oven or skillet over medium heat. Once melted, add the carrots and onions, stirring occasionally. Cook for about 5 minutes until the vegetables start to soften.
3. Add the mushrooms and continue cooking for another 5 minutes, stirring occasionally. 
4. Stir in the garlic and cook for about 2 minutes, just until fragrant.
5. Pour in the white wine to deglaze the pot, stirring to loosen any bits stuck to the bottom. Let it simmer for 2 minutes, allowing the wine to reduce slightly. Turn the heat off.
6. Sprinkle the flour over the vegetables, and stir constantly for about 3 minutes until the mixture turns into a paste. 
7. Gradually add the chicken broth while continuing to stir. Bring the mixture to a boil, then reduce the heat to a simmer for about 2 minutes until the sauce thickens.
8. Fold in the cream, chopped parsley, thyme, and shredded chicken. Season to taste with kosher salt and black pepper. Once everything is well combined, remove the pot from heat.
9. Transfer the chicken cobbler to a baking dish if it’s not already in an oven-safe Dutch oven.
10. Mix the Red Lobster biscuit mix with shredded cheddar cheese and water in a separate bowl. Stir until a dough forms.
11. Spoon the biscuit dough in large spoonfuls over the chicken filling, spacing them about ½ inch apart. This gives room for the biscuits to expand as they bake.
12. Bake in the preheated oven for about 20 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
13. Let the cobbler cool for a few minutes before serving. Combine the melted butter with the Red Lobster biscuit seasoning packet, then brush it liberally over the top of the biscuits.
14. Serve and enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• If you don’t have white wine on hand, give it a squeeze of lemon juice or add 1 tablespoon of apple cider vinegar. The bit of acidity really helps balance the flavors in this rich dish.
• To make things even easier, use a rotisserie chicken for the shredded cooked chicken in this recipe. It saves time and adds extra flavor.
• For extra fluffy biscuits, make sure not to overmix the dough. Stir just until everything is combined to avoid tough biscuits.
• If you like a little extra color, broil the cobbler for the last 2 minutes of baking to give the biscuits a golden-brown finish.
• You can add frozen peas or corn to the filling for some extra vegetables and color.

Recommended

Make It A Meal

You can pair this Chicken Cobbler with Red Lobster Biscuits with a light side salad to balance out the richness. A simple green salad with a tangy vinaigrette or roasted Brussels sprouts would complement the flavors perfectly.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave for a quicker option. If you’d like to freeze it, assemble the cobbler up until the point of baking, but don’t bake it. Cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake at 425°F as instructed, adding an extra 5-10 minutes to the baking time if necessary.