Gluten Free Living – 2014
Gluten Free Chicken Cobbler is out-of-this-world! I’ve made it gluten free and with regular flour. I’ve made it with chicken or turkey. I’ve made it in high altitude conditions and at sea level. It is scrumptious no matter what way you make it. This tasty cobbler is filled with chicken, peas, carrots, celery, onions and leeks, then it’s seasoned with thyme and garnished with gluten free biscuits. My biscuits were made with several kinds of cheese, chives and garlic powder.
When I made this recipe a few weeks ago, I went for a gluten free version which turned out thick and wonderful. I made a half batch at my sister’s in Colorado over the weekend using leftover turkey and regular flour. The high altitude did cause the ingredients not to thicken quite as well, but it still turned out quite delicious.
We had enough with the “half” batch to make a 9×13″ dish for the four of us, and a smaller 8×8″ dish for one of my nieces and her family. They really enjoyed it after they had been out hiking with small children all day. This stick-to-the-ribs casserole really hit the spot after a very exhausting day expending a lot of calories hiking and climbing.
We enjoyed using turkey leftovers with this dish because you can get really tired of turkey prepared the same way, meal after meal after meal. When I made this at home I used Pamela’s gluten free baking and pancake mix as the thickener in the filling, as well as the biscuits on top. When I made this dish at my sister’s, we used plain all-purpose flour for the thickener and Bisquick for the biscuits. Both ways turned out excellently.
If you’re looking for a fabulous way to use up leftover turkey or rotisserie chicken, this Chicken Cobbler is a superb choice. If you want to make it gluten free, this recipe shows that option. This makes a LOT so you can easily halve the recipe or put it in two separate baking dishes and freeze one for later. Why not try this comforting, satisfying potpie soon and use up some of that leftover turkey!
Gluten Free Chicken Cobbler is a wonderful way to use up rotisserie chicken or leftover turkey!
Gluten Free Chicken Cobbler is very filling and the chicken mixture is very thick.
If you’re looking for a tasty stick-to-the-ribs sort of meal, Gluten Free Chicken Cobbler is it!
Here’s what I did.
I used these ingredients for the filling.
Melt butter in a large Dutch oven. Add onions, celery, leeks and carrots. Saute about 10 minutes or until carrots are fork-tender.
Add peas. Stir to combine.
Add gluten free flour and stir to combine. Continue stirring and sauteing about 2 minutes.
Add chicken broth or homemade chicken stock and stir well to combine.
Add salt, pepper and thyme. Stir to combine. Cook until thickened, about 10 minutes.
Add heavy whipping cream slowly. Cook 2 minutes.
Add shredded chicken.
Combine ingredients and pour into a greased 10×15″ baking dish.
I used these ingredients to make the biscuits, plus fresh, snipped chives.
Place cheeses, gluten free flour, garlic powder and snipped chives in a mixing bowl.
Add cold milk.
Stir with a wooden spoon to combine.
Scoop dough with a large spoon and place on top of chicken in baking dish. Or, you can shape dough into balls and place on top of baking dish.
Bake at 400 for 18-23 minutes OR until done. My biscuits took about 25-30 minutes to be fully cooked.
Every bite of Gluten Free Chicken Cobbler is spectacular. We really enjoyed the tasty, savory addition of thyme.
This recipe makes a lot. You can easily halve the recipe or make it in two pans and put one in the freezer for later.
Here’s the recipe.
GLUTEN FREE CHICKEN COBBLER
(Recipe inspired from Coffee With Us 3)
- 6-8 cups shredded chicken or turkey
- 48-oz. chicken broth
- 1 ½ cups sliced carrots
- 1 ½ cups diced celery
- 1 ½ cups diced onion
- 1 ½ cups diced leeks
- 12-oz. bag frozen peas
- 1 cup butter
- 2 ½ cups heavy whipping cream
- 1 cup gluten free [url href=”http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/” target=”_blank” title=”pamela’s baking and pancake mix”]Pamela’s [/url]baking and pancake mix
- 1 ½ tsp. thyme
- 1 ½ tsp. salt
- 1 ½ tsp. ground black pepper[br]
- [b]BISCUIT TOPPING:[/b][br]
- 1 cup 6-cheese Italian blend (mozzarella, parmesan, fontina, Asiago, romano and provolone cheeses)
- 1 cup cheddar cheese
- 1 ½ tsp. garlic powder
- 5 ¼ cups gluten free [url href=”http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/” target=”_blank” title=”pamela’s gluten free pancake and baking mix”]Pamela’s[/url] baking and pancake mix
- ½ cup fresh, snipped chives
- 2 cups cold milk
- In a Dutch oven, melt butter.
- Add carrots, celery, onion and leeks.
- Sauté until tender, about 10 minutes or when carrots are about fork tender.
- Add peas and stir to combine.
- Sprinkle gluten free flour over top of veggies and stir to combine.
- Cook another 2 minutes.
- Add chicken broth or stock, thyme, salt and pepper and slowly until incorporated.
- Cook until thickened—about 10 minutes.
- Add heavy whipping cream and cook an additional 2 minutes until incorporated and thickened.
- Stir in chicken.
- Grease a 10×15” glass baking dish.
- Pour chicken mixture into prepared dish.
- Top with dollops of biscuit dough.
- Bake at 400° for 18-23 minutes or until biscuits are cooked through and biscuits are golden brown. [br]
- In a large bowl, combine gluten free baking mix, garlic powder, cheeses and milk.
- Stir just until combined.
- Roll biscuit dough into balls in your hands and place on top of chicken mixture in baking dish.
- (Or dollop biscuit dough with a large spoon on top of the chicken mixture).
- Bake at 400° for 18-23 minutes or until biscuits are cooked through and biscuits are golden brown.
If you enjoy chicken or turkey potpies, you’ll love this Gluten Free Chicken Cobbler – whether you make it gluten free or not.
Gluten Free Chicken Cobbler has incredibly great taste.