The Viral "Drippin' Chicken" Cobbler

• Yields: 6–8 servings

• Prep time: 15 mins | Cook time: 45–50 mins

Ingredients

The Base:

• 1 block (4 oz) Salted Butter (melted)

• 2–3 cups Shredded Chicken (Use the meat from a whole bird or 3 large breasts)

• 1 tbsp K&Co. Apothecary Drippin' Chicken Seasoning

• 2 cups Frozen Peas and Carrots

The Batter:

• 2 cups Milk (whole milk is best for creaminess)

• 2 cups Bisquick or any Cheddar Bay Biscuit Mix

• 1 tsp K&Co. Apothecary Drippin' Chicken Seasoning (added to the batter)

The Liquid Gold:

• 2 cups Chicken Broth

• 1 can (10.5 oz) Cream of Chicken Soup (or make your own #3 Drippin' Gravy)

• 1/2 tsp K&Co. Apothecary Drippin' Chicken Seasoning (whisked into the liquid)

Instructions

1. Prep the Pan: Pour the melted butter into the bottom of a 9x13 baking dish. Do not stir.

2. Layer the Chicken: Spread your shredded chicken evenly over the butter. Sprinkle 1 tbsp of Drippin' Chicken directly onto the meat. This ensures the chicken itself is the star of the flavor profile.

3. Add Veggies: Scatter the frozen peas and carrots over the chicken.

4. The Batter Layer: In a separate bowl, whisk together the biscuit mix, milk, and 1 tsp of Drippin' Chicken. Pour this gently over the chicken and veggies. Do not stir.

5. The Final Pour: Whisk the chicken broth and cream of chicken soup together with another 1/2 tsp of the seasoning. Pour this liquid slowly over the top of the batter. Do not stir.

   • Note: It looks like a mess right now, but as it bakes, the batter rises through the liquid to form a fluffy, savory cobbler crust.

6. Bake: Bake at 400°F for 45–50 minutes. The top should be golden brown and the edges bubbling.

7. Rest: Let it sit for 10 minutes before serving. This allows the "Drippin'" gravy inside to thicken.