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4 tablespoons unsalted butter

3 cups shredded cooked chicken (about 12 ounces)

1 (10-ounce) package frozen mixed vegetables (carrots, peas, corn, and green beans), thawed

1 (11.5-ounce) package Southern-style cornbread mix (such as Krusteaz)

1 ½ cups whole milk

½ cup shredded smoked Gouda, Fontina, or Monterey Jack cheese (2 ounces)

1 (10.5-ounce) can condensed cream of chicken soup with herbs

2 cups low-sodium chicken broth

1 tablespoon Dijon mustard

½ teaspoon kosher salt

Fresh thyme leaves, optional

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1. Preheat the oven to 400°F.

   While the oven preheats, place the butter in a 9x13-inch baking dish. Place the dish on the middle rack and bake until the butter is melted, about 10 minutes.

2. Add the chicken and vegetables:

   Once the butter has melted, carefully remove the baking dish from the oven. Brush the melted butter all over the bottom and up the sides of the dish.

   Arrange the shredded chicken and then the frozen vegetables in an even layer over the butter, but do not stir together.

3. Add the cornbread layer:

   In a medium bowl, whisk together the cornbread mix, milk, and cheese until smooth. Pour the cornbread mixture over the chicken and vegetables, gently spreading it into an even layer, but do not stir it together.

4. Top with the gravy:

   In the now-empty medium bowl, whisk the cream of chicken soup, broth, mustard, and salt until smooth (the mixture will seem thin, but will thicken as it cooks). Pour it slowly and evenly over the cornbread mixture, spreading to cover as much of it as possible, but again, don't stir it together.

5. Bake:

Bake the cobbler until it’s bubbling around the edges, the cornbread is puffed and cooked through, and the top is lightly golden, 50 to 60 minutes, rotating the pan front to back halfway through cooking.

Let cool for 10 minutes, garnish with fresh thyme, if desired, and serve.