Chicken Cobbler With Red Lobster Biscuit Mix Recipe

Craving comfort food that brings together the best of two worlds? This Chicken Cobbler with Red Lobster Biscuit Mix is your answer! I’ve discovered the perfect way to transform a classic chicken cobbler by topping it with those irresistible, buttery Red Lobster-style biscuits we all know and love.

This recipe takes the traditional concept of chicken cobbler and elevates it with a shortcut that delivers maximum flavor with minimal effort. Get ready to create a dish that’s both nostalgic and exciting!

What is “Chicken Cobbler With Red Lobster Biscuit Mix”?

Chicken Cobbler with Red Lobster Biscuit Mix is a hearty, one-dish meal that combines tender chunks of chicken and vegetables in a savory gravy, topped with fluffy, cheesy biscuits made from Red Lobster biscuit mix. Unlike traditional fruit cobblers, this savory version serves as a complete meal that’s perfect for feeding a crowd.

The genius of this recipe lies in using the boxed Red Lobster biscuit mix as a topping instead of making biscuits from scratch. This gives you those signature cheddar bay flavors—buttery, garlicky, and slightly cheesy—that pair beautifully with the rich chicken filling below.

The result is a comforting casserole that tastes like it took hours to make but comes together in about an hour from start to finish.

Ingredients List for Chicken Cobbler With Red Lobster Biscuit Mix

For the Chicken Filling:

2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and sliced into rounds
3 celery stalks, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
1 cup frozen peas
½ cup fresh parsley, chopped

For the Biscuit Topping:

1 box Red Lobster Cheddar Bay Biscuit Mix (about 11.36 oz)
⅔ cup water
2 tablespoons melted butter
Additional melted butter for brushing

How to Cook Chicken Cobbler With Red Lobster Biscuit Mix: A Step-by-Step Guide

Creating this delicious chicken cobbler involves preparing a savory filling and topping it with those famous biscuits. Here’s my detailed guide to ensure perfect results every time:

1. Preheat and Prepare:

Preheat your oven to 425°F (220°C).
Grease a 9×13-inch baking dish with butter or cooking spray.
Pat the chicken pieces dry with paper towels and season with a pinch of salt and pepper.

2. Cook the Chicken:

Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the seasoned chicken pieces and cook for 5-6 minutes until browned on all sides.
The chicken doesn’t need to be fully cooked at this stage, just nicely browned.
Remove chicken and set aside on a plate.

3. Sauté the Vegetables:

In the same pan with the chicken drippings, add the diced onion.
Cook for 3-4 minutes until the onion becomes translucent and fragrant.
Add the carrots and celery, cooking for another 4-5 minutes until they begin to soften.
Stir in the minced garlic and cook for 30 seconds until aromatic.

4. Create the Gravy Base:

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps form.
Add the milk or cream, stirring continuously to create a smooth sauce.
Season with thyme, sage, rosemary, salt, and pepper.

5. Combine and Simmer:

Return the browned chicken to the pan along with any accumulated juices.
Bring the mixture to a gentle simmer and cook for 8-10 minutes until the chicken is fully cooked and the sauce has thickened.
Stir in the frozen peas and fresh parsley during the last 2 minutes of cooking.
Taste and adjust seasonings as needed.

6. Prepare the Biscuit Topping:

In a medium bowl, combine the Red Lobster biscuit mix with water and melted butter.
Stir just until the ingredients are combined—don’t overmix, as this can make the biscuits tough.
The dough should be slightly sticky and hold together when pressed.

7. Assemble the Cobbler:

Transfer the hot chicken mixture to your prepared baking dish, spreading it evenly.
Using a large spoon or ice cream scoop, drop dollops of the biscuit dough evenly over the chicken filling.
You should have about 8-10 biscuit portions covering most of the surface.
Brush the biscuit tops with additional melted butter for extra golden color.

8. Bake to Perfection:

Place the cobbler in the preheated oven and bake for 15-20 minutes.
The biscuits should be golden brown on top and cooked through.
If the biscuits are browning too quickly, cover loosely with aluminum foil for the last few minutes.

9. Rest and Serve:

Remove from the oven and let the cobbler rest for 5-10 minutes before serving.
This allows the filling to set slightly and makes serving easier.

Substitutions and Variations

I love how adaptable this recipe is! Here are some substitutions and variations you can try to make it your own:

Chicken Options: Use rotisserie chicken for a quicker version—just add it during the last few minutes of simmering. Dark meat chicken thighs will give you more flavor and stay more tender than breasts.
Vegetable Swaps: Try adding mushrooms, corn kernels, or green beans instead of or in addition to the peas. Root vegetables like parsnips or turnips work well too.
Biscuit Mix Alternatives: If you can’t find Red Lobster mix, use any cheddar biscuit mix or make your own using a standard biscuit recipe with added cheddar cheese and garlic powder.
Dairy-Free Version: Substitute the milk with unsweetened almond milk or chicken broth, and use dairy-free biscuit mix.
Spicier Version: Add a diced jalapeño with the vegetables or include a pinch of cayenne pepper in the filling.
Herb Variations: Fresh herbs like thyme, sage, or rosemary can replace the dried versions—use about three times the amount of fresh herbs.

Common Mistakes to Avoid

After making this recipe numerous times, I’ve learned to avoid these common pitfalls:

Overcooking the Chicken Initially: Remember, the chicken will continue cooking in the oven, so just brown it nicely in the skillet.
Lumpy Gravy: Always whisk the liquid into the flour gradually and keep stirring to prevent lumps from forming.
Overmixing the Biscuit Dough: Stir just until combined—overmixed dough results in tough, dense biscuits.
Uneven Biscuit Coverage: Don’t worry about covering every inch, but try to distribute the biscuits fairly evenly for consistent cooking.
Skipping the Resting Time: Let the cobbler cool for a few minutes before serving to prevent a soupy mess.

How to Serve Chicken Cobbler With Red Lobster Biscuit Mix

This cobbler is essentially a complete meal in one dish, but I like to serve it with a few simple accompaniments. A crisp green salad with a light vinaigrette provides a nice contrast to the rich, creamy cobbler. Roasted asparagus or steamed broccoli also work well as side vegetables.

For beverages, I recommend serving with iced tea, lemonade, or a light white wine like Chardonnay. The acidity helps cut through the richness of the dish.

Presentation Ideas for Chicken Cobbler With Red Lobster Biscuit Mix

To make your cobbler look as appetizing as it tastes, consider these presentation tips:

Individual Portions: Divide the mixture between 6-8 individual ramekins for an elegant presentation that’s perfect for dinner parties.
Garnish Beautifully: Sprinkle fresh chopped parsley or chives over the biscuits just before serving for a pop of color.
Rustic Charm: Serve directly from the baking dish for a cozy, family-style presentation that emphasizes the comfort food nature of the dish.
Color Contrast: Use a dark baking dish to make the golden biscuits really stand out visually.

Chicken Cobbler Recipe Tips

Here are my top tips for ensuring your cobbler turns out perfectly every time:

Use Room Temperature Ingredients: Let your chicken come to room temperature before cooking for more even browning.
Don’t Skip the Browning: The caramelization from browning the chicken adds incredible depth of flavor to the final dish.
Taste as You Go: Season the filling properly by tasting and adjusting throughout the cooking process.
Check Biscuit Doneness: The biscuits should spring back when lightly touched and be golden brown on top.
Make It Ahead: You can prepare the filling up to a day ahead and refrigerate it. Just add the biscuit topping and bake when ready to serve.

How to Store Chicken Cobbler With Red Lobster Biscuit Mix

Allow the cobbler to cool completely before storing (within 2 hours of cooking). Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer portions to airtight containers. Store in the refrigerator for up to 3-4 days.

For longer storage, you can freeze the cobbler for up to 3 months. I recommend freezing individual portions for easier reheating. Thaw overnight in the refrigerator before reheating.

To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1-2 minutes.

Frequently Asked Questions (FAQs)

Q: Can I make this cobbler ahead of time?
A: Yes! You can prepare the chicken filling up to 24 hours ahead and store it in the refrigerator. When ready to serve, reheat the filling slightly, transfer to your baking dish, add the biscuit topping, and bake as directed.

Q: What if I can’t find Red Lobster biscuit mix?
A: You can substitute with any cheddar bay biscuit mix, or make your own by adding 1 cup shredded cheddar cheese, 1 teaspoon garlic powder, and ½ teaspoon dried parsley to a standard biscuit mix.

Q: Can I use frozen vegetables?
A: Absolutely! If using frozen carrots or other vegetables, add them directly to the pan without thawing. They may need an extra minute or two of cooking time.

Q: How do I know when the biscuits are done?
A: The biscuits should be golden brown on top and spring back when lightly touched. If you’re unsure, you can insert a toothpick into a biscuit—it should come out clean.

Q: Can I double this recipe for a crowd?
A: Yes, but you’ll need to use a larger baking dish or two 9×13-inch dishes. The cooking time may increase by 5-10 minutes for a larger, deeper dish.

Q: What’s the best way to reheat leftovers?
A: For best results, reheat covered in a 350°F oven until warmed through. This helps maintain the biscuit texture better than microwaving.

Conclusion

This Chicken Cobbler with Red Lobster Biscuit Mix has become one of my go-to comfort food recipes, and I know it will become a favorite in your kitchen too. The combination of tender chicken and vegetables in a rich, savory gravy topped with those iconic buttery, cheesy biscuits creates a meal that’s both satisfying and memorable.

What I love most about this recipe is how it takes two beloved comfort foods and brings them together in a way that feels both familiar and exciting. The Red Lobster biscuit mix provides that perfect shortcut without sacrificing any of the delicious flavor we’re all craving.

Whether you’re feeding a hungry family on a weeknight or hosting friends for a cozy dinner, this cobbler delivers on all fronts. It’s hearty, flavorful, and surprisingly easy to make. Give this recipe a try, and I guarantee it will earn a permanent spot in your recipe rotation. Happy cooking!