QUICK ROTISSERIE CHICKEN POT PIE also known as a CHICKEN COBBLER
1 Rotisserie Chicken (after you pick off all chicken pour all rotisserie broth over chicken)
turn oven to 350 and put half stick butter in 9×13 dish in oven to melt butter
add chicken to melted butter, shake a little black pepper
Drain a can of diced potatoes and add to bowl with frozen veggies, toss well and take 5 cups of the frozen veggies to add over the chicken (the rest I put in ziplock baggie and put in freezer)
Mix two cups chicken broth with 1 can cream of chicken soup and pour over the veggies
take another cream of chicken soup UNDILUTED and spread it over right out of the can
Take one Red Lobster Cheddar Bay Mix (Or you can make your own out of self rising flour garlic powder and cheddar cheese and milk) and just add two cups milk
Pour mix over top and sprinkle with parsley flakes
put in oven for 55 minutes and last five minutes take out and add a little shredded cheddar cheese
put back to melt cheese and let set a few minutes before serving..
serve warm with mashed potatoes.
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