I may get my Southern Card revoked for saying this, but here it is: I don't like chicken pot pie. I swear I've tried. I've sampled homemade versions, store-bought ones, the gourmet kind and even the down-home "my grandma’s recipe" type, but something about the texture of pot pie just doesn’t sit right with me. It's the mix of thick, creamy filling and soggy crust that throws me off. So when I say that I voluntarily made a dish called Chicken Cobbler (and loved it), that's saying something. And for that, I have Matthew Bounds to thank.
Bounds (@yourbarefootneighbor) is a cookbook author and TikTok content creator and the genius behind the now-viral Chicken Cobbler recipe. When he first shared it online, he mentioned that it was one of the first recipes he ever posted and that he still gets tagged in people’s versions of it constantly. After trying it, I totally understand why.
Honestly, it wasn’t the ingredients or even the video itself that caught my attention—it was the name. I mean, how can you hear Chicken Cobbler and not be curious? If you asked me to choose between cake or cookies, I’d say “cobbler” every time. That buttery, golden crust and bubbling filling is perfection. So when I saw a savory twist on that classic, I was all in.
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@yourbarefootneighborOur #sharedcasserole series begins with a classic: #chickencobbler #casserole #casserolerecipe #onepanmeal #easydinner #easymeals #weeknightdinner #viralrecipe
♬ original sound - Your Barefoot NeighborThe Ingredients You Need for Chicken Cobbler
The beauty of Matthew’s recipe is how accessible it is. You don’t need to make a crust from scratch or cook your chicken for hours. Everything comes together with pantry and freezer staples. Snag the full recipe in his TikTok video, but you'll need a box of Red Lobster Cheddar Bay Biscuit Mix (I used the gluten-free version and it worked great), milk, shredded chicken (store-bought rotisserie is totally fine), a bag of frozen mixed vegetables, chicken stock, a can of cream of chicken soup (I skipped this and used gluten-free chicken gravy mix instead), a stick of butter and the seasonings of your choice.
This recipe is very forgiving. If you need to swap ingredients for dietary reasons or just because you’re working with what’s in your kitchen, you can. I’m gluten-free, so I made a couple of adjustments, and it still turned out great.
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Trust the Process (Even When It Looks Weird)
Start by preheating your oven to 350°. While that’s heating up, place a whole stick of butter in a 9x13 baking dish and pop it in the oven to melt. I actually made two pans of this and dividing the recipe worked just fine.
While the butter’s doing its thing, whisk together the biscuit mix (don’t forget the included seasoning packet) with two cups of milk. Once the butter has melted, layer in your shredded chicken, then the frozen veggies and season it all to taste. Then pour that biscuit batter right on top.
Now comes the slightly strange part. Mix your chicken stock with the cream of chicken soup, or in my case, the cooked gluten-free chicken gravy, and pour it right over the biscuit dough. It will look very runny. Like “are we sure this isn’t a mistake?” runny. But Bounds said to trust the process, so I did. And you should, too.
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The Bake: An Hour of Suspense
I baked it for one hour, and when I pulled it out, it looked a little jiggly. Not exactly confidence-inducing, but again, trust the process. I let it sit for 15 minutes, and it firmed up beautifully. The result was a golden-topped, savory cobbler with a buttery crust, juicy chicken and an almost gravy-like sauce underneath.
If I’m being honest, I probably could’ve baked it a little longer to get those biscuits a bit firmer and darker, but the flavor was absolutely spot on.
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The Verdict: A Surprising Crowd-Pleaser
I was prepared for this to be a one-and-done experiment, but my family proved me wrong in the best way. Two of my kids went back for seconds, and my mother-in-law asked if she could take some home for lunch the next day. I had three servings!
The only one who wasn’t sold was my husband. The slightly soggy biscuit layer wasn’t his thing, but hey, more for the rest of us!
Will I make it again? Absolutely!
Even as a lifelong pot pie skeptic, this Chicken Cobbler hit all the right notes. It was warm, flavorful, comforting, and didn’t take forever to make. I’ll probably tinker with the bake time my next go-round to get that perfect biscuit texture, but flavor-wise, it was a home run.
If you’re looking for a quick, cozy weeknight dinner that’s somewhere between a casserole and a savory bake, give this a try. And if you're a fellow pot pie avoider, don’t be scared! This might just be the dish that changes your mind. It nearly changed mine.
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