Gluten Free Chicken Cobbler
Gluten Free Living – 2021
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When I originally made this recipe in the fall of 2014, I went for a gluten free version which turned out thick and wonderful.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. Back in those days, that was the only gluten free flour available. I DO NOT RECOMMEND IT! The taste and texture are both inferior to many gluten free flours today.
When I made this dish at my sister’s using Thanksgiving leftovers, we used plain all-purpose flour for the thickener and Bisquick for the biscuits. This turned out excellently. In fact, it is such a tremendously wonderful recipe that I’m sharing it with my newer blog followers again.
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. Back in 2014 Pamela’s was the only GF option I could find. I really do not recommend it. It has inferior taste and texture. Almost any other kind of GF flour will work better in my opinion.
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. Again, avoid Pamela’s GF flour if at all possible.
Place cheeses, gluten free flour, garlic powder and snipped chives in a mixing bowl.
Add cold milk.
Stir with a wooden spoon to combine.
Pour chicken mixture into a greased 10×15″ 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.
My sister and her family (kids and grandkids) all loved this recipe. We made it with turkey and used Bisquick for the biscuits on top. It was heavenly.
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 to 8 cups chicken or turkey, shredded
- 48 oz. container chicken broth
- 1 1/2 cups carrots peeled and sliced
- 1 1/2 cups celery diced
- 1 1/2 cups onion diced
- 1 1/2 cups leeks green top removed, washed thoroughly, diced
- 12 oz. bag frozen peas
- 1 cup unsalted butter (2 sticks)
- 2 1/2 cups heavy whipping cream
- 1 cup gluten free flour (I prefer Cup4Cup) or use regular flour
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. sea salt
- 1 1/2 tsp. ground black pepper
BISCUIT TOPPING:
- 1 cup 6-cheese Italian blend (mozzarella, provolone, asiago, parmesan, fontina & romano cheeses) shredded
- 1 cup sharp cheddar cheese shredded
- 1 1/2 tsp. garlic powder
- 3 cup gluten free flour (or more if needed to make the right texture) I prefer Cup4Cup (or use regular flour)
- 1/2 cup chives fresh, snipped
- 2 cups 2 % cold milk
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
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.
I love the versatility of this Chicken Cobbler. Make it gluten free or not. Use turkey, chicken or even ham!
You may also enjoy these delicious recipes!
Creamy Scalloped Chicken and Vegetables
Recipe originally published December 3, 2014.
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 to 8 cups chicken or turkey, shredded
- 48 oz. container chicken broth
- 1 1/2 cups carrots peeled and sliced
- 1 1/2 cups celery diced
- 1 1/2 cups onion diced
- 1 1/2 cups leeks green top removed, washed thoroughly, diced
- 12 oz. bag frozen peas
- 1 cup unsalted butter (2 sticks)
- 2 1/2 cups heavy whipping cream
- 1 cup gluten free flour (I prefer Cup4Cup) or use regular flour
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. sea salt
- 1 1/2 tsp. ground black pepper
BISCUIT TOPPING:
- 1 cup 6-cheese Italian blend (mozzarella, provolone, asiago, parmesan, fontina & romano cheeses) shredded
- 1 cup sharp cheddar cheese shredded
- 1 1/2 tsp. garlic powder
- 3 cup gluten free flour (or more if needed to make the right texture) I prefer Cup4Cup (or use regular flour)
- 1/2 cup chives fresh, snipped
- 2 cups 2 % cold milk
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.
2 Comments
Angelina
July 29, 2021 at 2:34 pm
What a nice recipe! Since we’re not into the ‘gluten free thing’, I’m sure I can use AP flour. I plan to make it a bit easier on myself by making the biscuit topping with Bisquick, since I’m a busy mom with 4 little ones. This recipe will be perfect for us, after I cut the recipe in half, use low sodium broth, & reduce the amount of salt. Adding a tossed green salad to this will make for a very enjoyable meal. Thanks Teresa.
Teresa
August 2, 2021 at 7:02 am
Hi Angelina. It’s also great using leftover turkey during Thanksgiving season. Enjoy!