Gluten Free Chicken Cobbler
Gluten Free Chicken Cobbler is fantastic. It's also wonderful made with leftover turkey! This amazing potpie recipe is filled with chicken, peas, carrots, celery and leeks and seasoned with thyme. Then Gluten Free Cheese and Chive Biscuits are added on top. Mouthwatering and savory main dish that's spectacular - whether you make it gluten free or not. If you're looking for a comfort food one-dish meal for your family, this is it!
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
NOTE: My biscuits actually took closer to 25 minutes before being cooked through and no longer doughy in the middle.
NOTE: If you do not need to make a gluten free recipe, substitute Bisquick for the gluten free flour in the biscuits. You can also use Gluten Free Bisquick.
NOTE: This recipe makes a lot. You can easily halve the recipe or put in two baking dishes and freeze one.
NOTE:You can substitute Parmesan cheese for the six-cheese blend if you have trouble locating it.
NOTE: Some gluten free flours have a one-to-one correspondence with regular flour. Try to choose one of these kinds of gluten free flours. Use additional flour only if necessary to shape the biscuits.
NOTE: When I initially posted this recipe Pamela's Pancake and Baking mix was the only gluten free flour available. Today, (circa March 2023), there are so many other good gluten free flours available that have a better consistency and taste. Among my favorites are Cup4Cup, Better Batter, King Arthur's, Krusteaz and Pillsbury. Even the Great Value (Walmart) brand is superior in my opinion.
Nutrition
Calories: 454kcalCarbohydrates: 31gProtein: 21gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 108mgSodium: 593mgPotassium: 449mgFiber: 5gSugar: 7gVitamin A: 3267IUVitamin C: 14mgCalcium: 174mgIron: 3mg
Tried this recipe?Let us know how it was!