Chicken Cobbler Pot Pie Hack

Name: Chicken Cobbler Pot Pie Hack
Total time: 40 min
Ingredients: 1 Chicken; ½ cups Butter, melted; to taste Salt; to taste Black pepper, ground; 1 cup Pea, frozen; 1 cup Carrot, shredded; 11 oz Biscuit; 2 cups Milk; 1 cup Cheddar cheese, shredded; 1 ½ tsp Parsley, dried flakes; 2 cups Chicken stock; 10 ½ oz Cream of chicken

By Tasty · 40 min

Ingredients

Chicken1
Butter · melted½ cups
Saltto taste
Black pepper · groundto taste
Pea · frozen1 cup
Carrot · shredded1 cup
Biscuit11 oz
Milk2 cups
Cheddar cheese · shredded1 cup
Parsley · dried flakes1 ½ tsp
Chicken stock2 cups
Cream of chicken10 ½ oz

Instructions

Preheat the oven to 400°F (200°C).
Shred the meat from the rotisserie chicken, discarding skin and bones (or saving them for stock).
Pour the melted butter into a 9 x 11-inch baking dish. Spread the shredded chicken over it in an even layer, then season with salt and pepper.
Scatter the peas and shredded carrot over the chicken.
Whisk the cheddar biscuit mix, milk, shredded cheddar and dried parsley until smooth.
Pour the batter evenly over the chicken and vegetables without mixing.
Whisk the chicken stock and cream of chicken soup until smooth, then pour evenly over the batter.
Bake for 35 minutes, until the top is golden brown. Let cool for 5 minutes before serving.

Summarized from Tasty's video. Watch it for the details.

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Cheese Milk Carrot Chicken Cheddar cheese Pea Biscuit Cream of chicken

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