The Viral Chicken Cobbler: The “Comfort-Hacked” Pot Pie

The Science of the “Cheddar Bay” Crust

The Chicken Cobbler (made famous by TikTok’s Matthew Bounds) is a “Reverse Pot Pie.” In a traditional pot pie, you layer a solid pastry over a filling. In a Chicken Cobbler, we use a liquid batter made from Red Lobster-style biscuit mix.

Scientifically, this works through density layering. The heavy chicken and vegetables sit at the bottom, while the lighter, leavened biscuit batter floats to the top during the bake. As the chicken broth and cream of chicken soup simmer, the starch from the bottom of the biscuit layer leaches into the liquid, creating a self-thickening, velvety gravy. The result is a bottom layer that is “dumpling-like” and a top layer that is “biscuit-crisp.”

---

The Essential Ingredients List

This recipe relies on “layering, not stirring.” If you stir the layers, you lose the distinct textures.

• 2 cups Cooked Chicken: Shredded (Rotisserie chicken is the professional choice for speed and flavor).
• 1 bag (12 oz) Frozen Peas and Carrots: No need to thaw.
• The “Liquid Gold” Base:
  • 2 cups Chicken Broth.
  • 1 can (10.5 oz) Cream of Chicken Soup: Whisked together with the broth.
• The Cobbler Crust:
  • 1 box (11 oz) Red Lobster Cheddar Bay Biscuit Mix: (Or 2 cups of Bisquick).
  • 2 cups Whole Milk.
  • 1/2 cup (1 stick) Unsalted Butter: Melted.
• The Flavor Profile:
  • 1 tsp Garlic Powder & 1/2 tsp Black Pepper.
  • The seasoning packet included in the biscuit mix box.

---

Timing: High-Efficiency Comfort

Task	Duration	Context
Layering	5 Minutes	Preparing the pan.
Baking	45–50 Minutes	At 200°C (400°F) until golden.
Resting	10 Minutes	Critical for the gravy to set.
Total Time	~1 Hour	Feeds a family of 6.

---

Step-by-Step Instructions

1. The Butter Foundation

Pour the melted butter into the bottom of a 9×13-inch baking dish. Ensure it covers the entire surface to prevent sticking and provide a rich flavor to the “dumpling” bottom.

2. The Protein and Veg

Scatter the shredded chicken evenly over the butter. Top with the frozen peas and carrots. Season with garlic powder and pepper. Actionable Tip: Do not stir!

3. The Biscuit Float

In a separate bowl, whisk the biscuit mix (and the seasoning packet) with the milk until combined. Pour this mixture carefully over the chicken and veggies. Again—do not stir.

4. The Gravy Pour

Whisk the chicken broth and cream of chicken soup together. Pour this gently over the biscuit layer. It will look like a “liquid mess” at this stage, but trust the chemistry—the biscuit batter will rise through the soup as it bakes.

5. The Golden Bake

Bake at 200°C (400°F) for 45–50 minutes. The top should be a deep golden brown and the edges should be bubbling.

---

Nutritional Information (Per Serving)

Nutrient	Amount	Daily Value (%)
Calories	415 kcal	21%
Protein	24g	48%
Total Fat	22g	28%
Carbohydrates	31g	10%

---

Common Mistakes to Avoid

1. Stirring the Layers: If you stir, you create a “bready soup” rather than a cobbler. The layering is what creates the distinct gravy and biscuit sections.
2. Using Cold Broth: Use room temperature or slightly warm broth/soup. This helps the leavening in the biscuit mix activate more quickly once it hits the oven.
3. Skipping the Rest: If you scoop the cobbler immediately, the gravy will be runny. A 10-minute rest allows the starches to fully “gel,” giving you a perfect plate.

---

Conclusion

Chicken Cobbler is the ultimate “cheat code” for a cozy dinner. It eliminates the stress of making pie crust while delivering a flavor profile that is part pot pie, part chicken and dumplings, and entirely addictive.