This Viral Chicken Cobbler Is My New Favorite Way To Use Rotisserie Chicken|Recipes Spots

This Viral Chicken Cobbler Is My New Favorite Way To Use Rotisserie Chicken


Viral chicken cobbler
Simply Recipes / Myo Quinn

Just because a recipe goes viral on TikTok doesn’t mean it’s good. That cottage cheese ice cream that was making the rounds last month? My kids couldn’t get enough of the stuff. That fried cheese and pickle snack? Kindly, I have to pass.

So when I saw that this Chicken Cobbler recipe from @yourbarefootneighbor had amassed an incredible 10 million views on TikTok, and was even featured on Good Morning America, I wasn’t exactly racing to my kitchen. The recipe is basically a shortcut version of a chicken pot pie: butter, shredded chicken, and frozen veggies are topped with pancake mix, milk, chicken stock, and cream of condensed chicken soup. I have to admit that the combination of pancake mix and canned chicken soup gave me serious pause. How in the world would sweet pancakes and chicken soup from a can taste any good together?

To be honest, the only reason I tried the recipe is because of work—as a senior editor for Simply Recipes my job is to have a finger on the pulse of all food trends, including viral TikTok recipes. I was forced to make the recipe even though I was certain that my family wouldn’t touch it with a 10-foot pole. I was happy to be wrong. So very wrong. It had lots of comforting chicken flavor—thanks to the shredded chicken, condensed chicken, and chicken stock—without feeling super heavy.

In fact, my family loved the chicken cobbler so much that I plan on making it on repeat in the coming months. I’ll even go out of my way to buy a rotisserie chicken specifically for this easy, satisfying recipe.

chicken cobbler with frozen vegetables
Simply Recipes / Myo Quinn

How To Make TikTok-Famous Chicken Cobbler 

Here’s what you need:

  • 1 stick (1/2 cup) unsalted butter 
  • 3 cups shredded rotisserie chicken
  • 2 cups frozen vegetable mix (carrots, peas, corn, and green beans)
  • 2 cups milk (any kind)
  • 2 cups store-bought dry pancake or biscuit mix
  • 1 (10.5-ounce) can cream of chicken soup
  • 2 cups chicken stock or broth

Place the butter in a 9×13-inch casserole dish. Pop the dish into the oven and set it to 350°F. The butter will melt as the oven preheats. Shred the rotisserie chicken in the meantime.

Carefully remove the casserole dish from the oven when the butter is fully melted. Scatter the shredded chicken and frozen vegetables on top, but don’t stir together.

In a medium bowl, combine the milk and dry pancake mix. Pour the mixture over the chicken and vegetables, but don’t stir together. In the same bowl, mix the cream of chicken soup and chicken stock, then evenly pour it over the pancake mix, but again, don’t stir together.

Bake it for about 45 minutes, until the top is golden brown around the edges. There is no way to make this chicken cobbler look pretty, but don’t judge it until after you take your first bite. It’s that good!

viral chicken cobbler
Simply Recipes / Myo Quinn

2 Easy Tips For Making Chicken Cobbler

  1. I’ve seen versions online made with Bisquick. Your Barefoot Neighbor uses Red Lobster Cheddar Bay Biscuit Mix, which is so smart because it’s herby, garlicky, and loaded with cheese flavor. I used a Whole Foods Brand buttermilk pancake mix because that’s the brand I prefer. (I also prefer Pacific Foods Organic Cream of Chicken Condensed Soup over Campbells because it’s less salty.) This isn’t a fussy recipe—you can use any pancake, biscuit, or waffle mix you want.
  2. I baked my chicken cobbler for one hour, but I should have taken it out of the oven after 45 minutes as directed in the video. The top looked a little wet, so I left it in for longer, but the chicken cobbler sets and firms up once cooled. Mine was firm enough to slice and serve. Still delicious!

Variations I Would Try Next Time

  • To be honest, the stick of butter and the milk is too much dairy for my sensitive tummy. I would swap the butter for olive oil or dairy-free butter and the milk for almond milk.
  • Add a clove or two of grated garlic to the chicken stock mixture. Muah! Chef’s kiss! 
  • Chicken cobbler gives me chicken pot pie vibes. To that end, I’m inspired to add fresh or dried thyme, sage, and rosemary.
  • There are zero reasons why I wouldn’t sprinkle cheese, like shredded cheddar, mozzarella, gouda, or fontina on top of the cobbler. A minute or two under the broiler, after it bakes, would yield irresistible crispy, cheesy bits. 
  • Though delicious, the cobbler needs something punchy and bright to break through the cream and fat. I slathered Sriracha all over mine and my kids ate theirs with kimchi. Next time, I’d make a vibrant salad. 
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