Warm cheddar biscuits, tender chicken, and creamy comfort all in one bite? Yes please. This cozy tiktok cheddar bay biscuit chicken cobbler hits all the good notes with rotisserie chicken, frozen veggies, and that iconic Red Lobster biscuit mix.
You’ll smell buttery goodness wafting from the oven before it even hits 30 minutes. And that golden, craggy biscuit top? Swoon. It’s kind of like if pot pie and biscuit casserole had a cheesy baby—and we are absolutely here for it.
It’s half casserole, half lazy biscuit bake, and completely something you’ll want to eat straight out of the dish with a spoon. This tiktok cheddar bay biscuit chicken cobbler came into my life (okay, my kitchen) on a day I had zero desire to fuss, and I was shocked at how unfussy and satisfying it turned out. It’s rich, savory, cozy, and satisfying without being heavy. Perfect for pajamas and a second helping… even if it’s straight from the fridge.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this TikTok Cheddar Bay Biscuit Chicken Cobbler
Sometimes you just need a warm, carby hug in a casserole dish. This one’s got you.
- Ridiculously simple to make: You just layer things up and let the oven do its thing. No crusts, no fussy steps.
- Buttery biscuit top: That Cheddar Bay mix puffs up golden and savory, with edges that are slightly crisp and centers that stay fluffy.
- No chopping required: Grab a rotisserie chicken and frozen veggies, and that’s it. You can keep the knife in the drawer today.
- It’s a fridge-clearer: Have leftover chicken, random bits of cheese? Into the cobbler they go. Customization is kind of the point.
- Comfort food, reimagined: Think chicken pot pie with a flavorful biscuit exclamation point on top (plus cheese, which makes everything better).
- Leftovers rock: It might be even better on day two, when the biscuit has soaked up all that creamy goodness.
Ingredient Notes
This is a pantry-friendly, freezer-friendly kind of situation, but here’s what each part brings to the cobbler table.
- Unsalted butter: Helps create that sizzling, golden base layer. Salted could work too, just ease up on added salt elsewhere.
- Shredded rotisserie chicken: It’s convenient, juicy, and already seasoned. Perfect shortcut for a weeknight meal.
- Milk: Creates that pourable biscuit batter. Whole milk gives a richer result, but any milk will technically do.
- Red Lobster Cheddar Bay Biscuit Mix: The MVP. Includes a seasoning packet that adds loads of garlicky, herby flavor.
- Frozen peas and carrots: No chopping, all comfort. Substitute with a frozen veggie mix if you’re feeling reckless.
- Chicken stock: Blends with the soup to create that silky, savory middle layer. Low-sodium lets you control flavor better.
- Cream of chicken soup: Don’t overthink it. It’s what makes the filling creamy, nostalgic, and super satisfying.
- Shredded cheddar cheese (optional): Optional, yes… but kind of amazing. Especially if you like a little gooey cheese in your cobbler pockets.
How To Make This TikTok Cheddar Bay Biscuit Chicken Cobbler
Okay, ready? Apron on, oven preheating, let’s do this together. This comes together in layers—no mixing, no stirring between—because biscuit science (and TikTok wisdom) says trust the process.
-
Melt the butter in your dish: Pop the stick of butter right into a 9×13-inch baking dish and toss it in the oven while it preheats to 350°F. Keep an eye on it—browned butter = great, but burnt butter = sad cobbler.
-
Mix up the biscuit batter: In a bowl, whisk together the biscuit mix, included seasoning packet, and milk until smooth. It’ll be a pourable batter—not too thick, not runny—kind of like pancake batter with ambition.
-
Layer the chicken and veggies: Once the butter’s melted, take the dish out and swirl it around to coat. Then evenly scatter the shredded rotisserie chicken across the bottom. On top of that, sprinkle your frozen peas and carrots. No need to thaw them; they’ll do their thing in the oven.
-
Sprinkle the cheese (if using): If you’re in a melty cheese mood (highly recommend), go ahead and toss that cup of shredded cheddar over the veggies.
-
Pour the biscuit batter on top: Gently, evenly pour it over the chicken and vegetables. The trick here is: don’t stir. Not even a little bit. Let the layers exist in peace; they bake up best that way.
-
Whisk the soup and stock: In another bowl, whisk the chicken stock and cream of chicken soup until smooth. Then pour it right over the top of everything. Again, resist the urge to stir. It looks weird now, but magic is coming.
-
Bake until golden and set: Into the oven it goes, uncovered, for 45 minutes. Your kitchen will smell like buttery biscuits and nostalgia. The top should be golden, the sides slightly bubbly.
-
Let it sit: This part’s important. Once out of the oven, give the cobbler 15 minutes to set. It’ll firm up, making it easier to scoop while keeping those dreamy layers intact.
Storage Options
So you’ve got leftovers? Good. This dish might even be better after a little fridge nap.
Let it cool to room temperature first (we’re not sealing steamy hot food). Then cover the dish tightly or transfer to airtight containers. It’ll last in the fridge for up to 4 days. Reheat it in the microwave or, if you want to regain that crispy biscuit top, pop it in a 325°F oven for about 10–15 minutes instead.
Now, can you freeze it? Yes, totally. For best results, freeze individual portions so you can grab one when the cozy craving hits. Let it thaw in the fridge and then reheat as above. Slight heads-up: the biscuit top may soften a bit, but honestly, it’s still deeply satisfying. A little mushy biscuit is never a dealbreaker in this house.
Variations and Substitutions
Not into peas? Want something spicier? There’s plenty of room to play here.
-
Use a different protein: Leftover turkey, shredded pork, or cooked ground beef all work well. Just keep the same quantity.
-
Add spice: If you like heat, mix a teaspoon of hot sauce or a pinch of cayenne into the biscuit batter or cheese layer.
-
Try other frozen veggies: Corn, green beans, or a stir-fry mix (yeah, really) all fit. Just aim for about 12 ounces total.
-
Make it vegetarian: Use cooked mushrooms or canned white beans instead of chicken, and swap the cream of chicken soup for cream of mushroom.
-
Swap the biscuit mix: Can’t find the Red Lobster box? Any cheddar or buttermilk biscuit mix will work—you can jazz it up with garlic powder and dried parsley.
-
Extra cheese layer: Feeling wildcard-ish? Swirl a few cream cheese dollops into the middle layer for major richness.
What to Serve with TikTok Cheddar Bay Biscuit Chicken Cobbler
Since this cobbler really covers the starch, protein, and veggie bases, you don’t need much on the side. But if you’re feeding a crowd or want to round things out, here are a few cozy ideas.
-
A crisp green salad with tart vinaigrette: Something about the freshness and acidity really balances the richness of the cobbler. Add sliced apples or dried cranberries in there if you’re feeling fancy.
-
A big batch of bacon basil cornbread muffins: Okay, yes, it’s biscuit and cornbread—that’s a lot of bread, but who’s judging? The bacon pops against the creaminess of the casserole.
-
Roasted green beans or asparagus: Just something simple and snappy to add a little crunch. No need to overthink it.
-
Apricot-glazed chicken (for leftovers night): If you’ve got leftover cobbler and want to stretch it into another meal, some sweet-savory chicken on the side pairs surprisingly well.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use homemade biscuit dough instead of the Red Lobster mix?
Yes, totally! If you’ve got a go-to cheddar biscuit recipe, pour that over instead of the boxed mix. Just aim for a similar consistency—think thick pancake batter. You might want to toss in some garlic powder and dried parsley to mimic that classic Cheddar Bay seasoning situation.
Do I need to thaw the veggies before adding them?
Nope, toss ’em in frozen! They’ll cook through just fine in the oven. That’s part of the beauty of this recipe—less prep, more eating. Plus, the extra moisture from frozen veg actually helps steam things gently from the inside.
What can I use instead of cream of chicken soup?
You can sub in cream of mushroom, cream of celery, or even make a quick roux-based homemade version. A good basic one: cook 2 tablespoons of butter and 2 tablespoons flour, whisk in a cup of broth and a bit of cream or milk, and stir until it thickens. Works like a charm.
How do I know when the biscuit layer is fully cooked?
The top should be golden brown and lightly crisped, especially at the edges. Press gently in the center—it should feel set, not jiggly or wet. If you’re unsure, a toothpick inserted in the center of the biscuit layer should come out clean or with just a few moist crumbs.
TikTok Cheddar Bay Biscuit Chicken Cobbler
Ingredients
Base
- 1 stick (113 g) unsalted butter can use salted, then reduce added salt
Filling
- 3 cups (375 g) shredded rotisserie chicken or use cooked chicken of choice
- 2 cups (300 g) frozen peas and carrots sub any frozen mixed vegetables, about 12 oz
- 1 cup (100 g) shredded cheddar cheese optional, but delicious
Biscuit Batter
- 1 box (240 g) Red Lobster Cheddar Bay Biscuit Mix 8.5-ounce box, with seasoning packet
- 1 packet Cheddar Bay biscuit seasoning from package; or use 1 tsp garlic powder + 1 tsp dried parsley
- 1.5 cups (360 ml) milk whole milk preferred
Creamy Layer
- 1 can (298 g) cream of chicken soup 10.5-ounce can
- 2 cups (480 ml) low sodium chicken stock
Equipment
- 9x13 inch Baking Dish
- Mixing bowls
- Whisk
Instructions
- Preheat the oven to 350°F (175°C). Place the stick of butter into a 9x13-inch baking dish and put it in the oven to melt as it preheats. Keep an eye on it to prevent burning.
- Meanwhile, in a bowl, whisk together the Cheddar Bay biscuit mix, included seasoning packet, and milk until smooth to form a pourable batter (like thick pancake batter).
- Once the butter is melted, remove the dish from the oven and swirl so the bottom is coated. Evenly scatter shredded chicken in the bottom of the dish, then layer on frozen peas and carrots (no need to thaw).
- If using, sprinkle the shredded cheddar cheese evenly over the veggies.
- Pour the biscuit batter evenly over the chicken and veggies. Do not stir. Let the layers stay in place.
- In another bowl, whisk together the chicken stock and cream of chicken soup until smooth. Pour gently over the top of everything in the baking dish. Again, do not stir.
- Bake uncovered for 45 minutes, until the biscuit top is puffy, golden, and the edges are bubbling.
- Remove from oven and let the cobbler rest for 15 minutes so it can set before serving.
