Country Chicken Cobbler

Kind of like chicken pot pie...without the crust.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 16  ounces  frozen mixed vegetables (carrots, caulliflower, brocoli)
• 10 3⁄4 ounces  condensed cream of potato soup
• 3⁄4 cup milk
• 1⁄8 teaspoon ground black pepper
• 10  ounces  rotisserie-cooked chicken, cut into 1/2 inch pieces
• 10 (12 ounce) packages  refrigerated buttermilk biscuits, each cut in 1/4 's

Directions

1. Preheat oven to 400ºF. In nonstick 12-in skillet, combine frozen veggies, undiluted soup, milk, and pepper, cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.
2. Transfer chicken mixture to shallow 3 1/2-to-4 quart casserole or 13"x9" baking dish. Top with biscuit quarters, leaving space between pieces. Bake until biscuits are browned and mixture is heated through, 20-25 minute.