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–+ servings

Gluten Free Chicken Cobbler

Teresa Ambra
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.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Chicken Main Dish
Cuisine Southern
Servings 15
Calories 513 kcal

Ingredients
  

CHICKEN COBBLER:

  • 6-8 cups shredded chicken or turkey
  • 48 oz. chicken broth
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced leeks
  • 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. 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 cheddar cheese
  • 1 1/2 tsp. garlic powder
  • 3 cups gluten free flour or more if needed, (I prefer Cup4Cup)
  • 1/2 cup fresh, snipped chives
  • 2 cups 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.
  • 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.
  • Bake at 400° for 18-23 minutes or until biscuits are cooked through and biscuits 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.
Recipe inspired from Coffee With Us 3.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 513kcalCarbohydrates: 36gProtein: 24gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 124mgSodium: 952mgPotassium: 301mgFiber: 5gSugar: 9gVitamin A: 1700IUVitamin C: 9.1mgCalcium: 170mgIron: 1.8mg
Keyword biscuits, casserole, chicken, chicken and dumplings, chicken casserole, gluten free, main dish
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