A creamy chicken and veggie filling baked under a golden, biscuit-style topping, with almost zero prep.
If your day has been long and your brain is officially closed for business, this is the dinner that still makes you feel like you tried. No chopping, no pre-cooking chicken, no making a fussy dough from scratch. You basically layer, pour, bake, and suddenly your kitchen smells like comfort.
Chicken cobbler is a casserole’s easygoing cousin: a creamy, savory filling (think chicken pot pie vibes) topped with a tender, biscuit-like crust that bakes up golden and cozy. The “no prep” angle here comes from smart shortcuts: rotisserie chicken (or pre-cooked shredded chicken), frozen mixed vegetables, and a quick stir-together topping using baking mix. It’s the kind of recipe you keep in your back pocket for hectic nights, surprise guests, or when you want something warm and hearty without doing much more than opening a few packages.
I first started making versions of this when I wanted pot pie flavor but did not want pot pie effort. Pot pie is wonderful, but the pastry, the rolling, and the dishes can feel like a weekend project. This cobbler gets you that creamy, savory comfort with a fraction of the work, and it’s very forgiving. Use what you have, swap the soup, add a little spice, make it cheesier, or keep it classic.
Why you’ll love it
- Truly low effort: mostly pantry and freezer staples, minimal measuring.
- One pan energy: a single baking dish, no stovetop needed.
- Family-friendly comfort: creamy, mild, and cozy with a golden top.
- Flexible: easy swaps for veggies, soup, seasonings, and toppings.
- Great leftovers: reheats like a dream for lunch the next day.
Ingredients
Filling
- Cooked shredded chicken, 3 cups (about 420 g)
- Rotisserie chicken is ideal
- Frozen mixed vegetables, 3 cups (about 360 g)
- Peas/carrots/corn/green beans blend works great
- Condensed cream of chicken soup, 2 cans (10.5 oz each) (2 x 298 g)
- Chicken broth, 1 1/2 cups (360 ml)
- Garlic powder, 1 tsp
- Onion powder, 1 tsp
- Dried thyme, 1/2 tsp (optional)
- Black pepper, 1/2 tsp
- Salt, 1/4 tsp (optional, to taste depending on broth/soup)
Cobbler topping
- Baking mix (like Bisquick), 2 cups (about 240 g)
- Milk, 1 1/2 cups (360 ml)
- Shredded cheddar, 1 cup (100 g) (optional, for a cheesy top)
- Melted butter, 4 tbsp (56 g) (optional, brushed on top for extra golden finish)
💡 Shopping tip: Grab a plain rotisserie chicken and a frozen veggie blend in the same trip. You’ll get multiple no-prep meals out of both.
Step-by-Step Instructions
- Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Time: 5 minutes
- Build the filling layer: Add shredded chicken and frozen mixed veggies to the baking dish and spread into an even layer. Visual cue: veggies should be evenly scattered, no big piles Time: 3 minutes
- Mix the creamy sauce: In a bowl, whisk together cream of chicken soup, chicken broth, garlic powder, onion powder, thyme (optional), and pepper. Pour evenly over the chicken and veggies. Visual cue: the filling should look “soupy” around the edges Time: 5 minutes
- Make the quick topping: In the same bowl (no need to wash), whisk baking mix and milk until just combined. If using cheddar, stir it in. Visual cue: thick pancake batter consistency with a few small lumps Time: 3 minutes
- Top it: Pour the batter evenly over the filling. Do not stir. If using melted butter, drizzle it over the top. Time: 2 minutes
- Bake: Bake for 45–50 minutes, until the top is deep golden and the filling is bubbling around the edges. Visual cue: a toothpick in the topping comes out mostly clean, and edges are actively bubbling
- Rest and serve: Let rest 10 minutes to thicken before scooping. Time: 10 minutes
💡 Tip: If the top is browning fast but the center still looks soft, loosely tent with foil for the last 10–15 minutes of baking.
Variations & Substitutions
- Lower carb: Swap the baking mix topping for a simple almond flour biscuit topping (look for a keto baking mix) and use reduced-sugar condensed soup if available.
- Pantry swap: Use cream of mushroom or cream of celery soup instead of cream of chicken, and add 1/2 tsp poultry seasoning for classic pot pie flavor.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the filling (chicken, veggies, sauce) up to 24 hours ahead and refrigerate. Add topping right before baking.
- Storage: Refrigerate leftovers 3–4 days in an airtight container.
- Freezing: Freeze fully baked and cooled portions up to 2 months (wrap well, then place in a freezer container).
- Reheat:
- Oven: 350°F (175°C) for 15–20 minutes (covered), then uncover 5 minutes to re-crisp.
- Microwave: 1–2 minutes per serving, then rest 1 minute.
Nutritional Info (Estimated, per serving)
(Based on 6 servings, with cheddar and butter optional not included unless used.)
- Calories: ~420
- Protein: ~30 g
- Carbs: ~38 g
- Fat: ~16 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- A crisp green salad with lemony vinaigrette
- Roasted broccoli or garlic green beans
- A spoonful of hot sauce or pickled jalapeños for heat lovers
- Fresh parsley or chives on top for a bright finish
- Cranberry sauce or tangy relish on the side (holiday comfort vibes)
- Buttermilk biscuits on the table if you want extra cozy
Recipe FAQs
Can I use raw chicken instead of cooked?
It’s best with cooked chicken for true “no prep.” If you only have raw, cube it small and increase bake time by 10–15 minutes, ensuring the center reaches 165°F (74°C).
Can I freeze this before baking?
I don’t recommend freezing it unbaked because the topping can bake unevenly. For best results, bake first, cool, then freeze portions.
What if I don’t have baking mix?
You can make a quick substitute: whisk 2 cups (240 g) flour, 1 tbsp baking powder, 1 tsp salt, then cut in 2 tbsp (28 g) cold butter. Mix with 1 1/2 cups (360 ml) milk and proceed.
How do I make it less salty?
Use low-sodium broth, choose reduced-sodium soup if available, and hold off on extra salt until you taste after baking.
Can I make it spicy?
Yes. Add 1/2 tsp cayenne, 1 tsp smoked paprika, or stir 1–2 tbsp chopped green chiles into the filling.
Why is my cobbler topping doughy in the middle?
Usually the oven runs cool or the dish is very full. Bake 5–10 minutes longer and rest 10 minutes. Tent with foil if the top is already browned.
Final Notes
No Prep Chicken Cobbler is one of those recipes that feels like a little life hack: it tastes like you spent time, but you barely did. Keep the base version in your rotation for busy nights, then treat it like a blank canvas. Add cheddar for extra comfort, toss in mushrooms if you love that earthy pot pie vibe, or crank up the seasonings when you want a bolder bite.
The real magic is the rest time. Give it that final 10 minutes after baking and the filling turns from soupy to scoopable, like a proper cozy casserole. If you try it, I’d love to hear how you made it your own. Did you go classic, cheesy, spicy, or extra veggie-packed?
If this recipe helps you get dinner on the table with less stress, share it with a friend who needs a no-prep win. And if you have a favorite shortcut ingredient that makes weeknights easier, drop it in the comments so we can all steal your genius.
