Gluten Free Chicken Cobbler
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.
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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. When I initially posted this recipe Pamela’s was the only gluten free product on the market. I do not recommend it because it does not have one-to-one equivalence in flour. Nor is the taste all that good. I recommend Cup4Cup, Better Batter, King Arthur’s or any other brand of gluten free flour.
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. (See my note above about gluten free flour).
Place cheeses, gluten free flour and garlic powder in a mixing bowl.
Add cold milk and snipped chives.
Stir with a wooden spoon to combine.
Spoon chicken mixture into prepared 10×15″ glass baking dish.
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.
This scrumptious casserole is terrific whether you make it with chicken or turkey and regardless of whether you use gluten free or regular flour.
Here’s the recipe.
GLUTEN FREE CHICKEN COBBLER
(Recipe inspired from Coffee With Us 3)
Gluten Free Chicken Cobbler
Equipment
- 1 Dutch oven with lid or large stock pot with lid
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large mixing bowl
- 1 10x15" glass baking dish
- 1 large cookie scoop
- 1 vegetable peeler
Ingredients
CHICKEN COBBLER:
- 6-8 cups chicken or turkey, shredded
- 48 oz. chicken broth
- 1 1/2 cups carrots sliced
- 1 1/2 cups celery diced
- 1 1/2 cups onion diced
- 1 1/2 cups leeks green top removed, washed thoroughly and diced
- 12 oz. bag frozen peas
- 1 cup unsalted butter
- 2 1/2 cups heavy whipping cream
- 1 cup gluten free flour (I prefer Cup4Cup)
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. salt
- 1 1/2 tsp. ground black pepper
BISCUIT TOPPING:
- 1 cup 6-cheese Italian blend (mozzarella, parmesan, fontina, Asiago, romano and provolone cheeses)
- 1 cup sharp cheddar cheese shredded
- 1 1/2 tsp. garlic powder
- 3 cups gluten free flour or more if needed, (I prefer Cup4Cup)
- 1/2 cup fresh chives snipped
- 2 cups 2% milk cold
Instructions
CHICKEN COBBLER:
- 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 10x15” 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.
BISCUIT TOPPING:
- In a large bowl, combine gluten free flour, garlic powder, cheeses and milk.
- Stir just until combined.
- Scoop biscuit dough with a large cookie scoop 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 the tops are golden brown.
Notes
Nutrition
- 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.
This entree will go down good to the last drop!
You may also enjoy these delicious recipes!
Creamy Scalloped Chicken and Vegetables
Gluten Free Chicken Cobbler
Equipment
- 1 Dutch oven with lid or large stock pot with lid
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large mixing bowl
- 1 10×15" glass baking dish
- 1 large cookie scoop
- 1 vegetable peeler
Ingredients
CHICKEN COBBLER:
- 6-8 cups chicken or turkey, shredded
- 48 oz. chicken broth
- 1 1/2 cups carrots sliced
- 1 1/2 cups celery diced
- 1 1/2 cups onion diced
- 1 1/2 cups leeks green top removed, washed thoroughly and diced
- 12 oz. bag frozen peas
- 1 cup unsalted butter
- 2 1/2 cups heavy whipping cream
- 1 cup gluten free flour (I prefer Cup4Cup)
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. salt
- 1 1/2 tsp. ground black pepper
BISCUIT TOPPING:
- 1 cup 6-cheese Italian blend (mozzarella, parmesan, fontina, Asiago, romano and provolone cheeses)
- 1 cup sharp cheddar cheese shredded
- 1 1/2 tsp. garlic powder
- 3 cups gluten free flour or more if needed, (I prefer Cup4Cup)
- 1/2 cup fresh chives snipped
- 2 cups 2% milk cold
Instructions
CHICKEN COBBLER:
- 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.
BISCUIT TOPPING:
- In a large bowl, combine gluten free flour, garlic powder, cheeses and milk.
- Stir just until combined.
- Scoop biscuit dough with a large cookie scoop 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 the tops are golden brown.
8 Comments
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Peri’s Spice Ladle
December 10, 2014 at 12:49 pm
Delightful recipe, Teresa:) It’s got comfort food written all over it…
Teresa
December 10, 2014 at 5:54 pm
Thank you, Peri, it was delightful. I made it again at my sister’s during Thanksgiving week and used turkey and Bisquick (so it wasn’t gluten free). That version turned out extraordinarily well, too. Thanks for stopping by.
NancyC
December 6, 2014 at 9:45 am
Yum! Chicken Cobbler sounds like great comfort food, and a yummy dish to serve during the holidays! 🙂
Teresa
December 6, 2014 at 12:36 pm
This was wonderful. I’ve made it gluten free with chicken and non-gluten free using bisquick with turkey leftovers. Both versions were amazing. Thanks for stopping by.
Amanda
December 4, 2014 at 5:45 pm
This looks so creamy and delicious!!!
Teresa
December 4, 2014 at 7:29 pm
It was very thick and creamy, Amanda. I also made a turkey version (non-gluten free) at my sister’s last week and it was just as good. Thanks for stopping by, I really appreciate it.