There’s something so comforting about a warm, bubbly chicken cobbler fresh out of the oven.
This easy recipe combines tender chicken, creamy sauce, and a golden biscuit topping for the ultimate comfort food experience.
It’s a one-pan wonder that’s perfect for busy weeknights or cozy family dinners, and it comes together with minimal effort.
Packed with flavor and made from simple ingredients, this dish is guaranteed to become a new favorite. Let’s get cooking!
Ingredients:
1 rotisserie chicken
1 yellow onion, diced
2 carrots, peeled, cut into coins
5 cloves garlic, minced
1 cup celery, diced
3 mushrooms, or ½ cup, diced
2 Tbsp. gluten free four
1 tsp. Fresh rosemary, finely diced
½ tsp. Dried Thyme
10 oz. frozen peas and carrots ( used peas, carrots, corn and green beans)
1 can cream of chicken soup, (I used Pacific Foods organic cream of chicken soup)
½ cup of 2% milk
¾ cup chicken broth
Topping Crust:
Dry ingredients:
1 cup Gluten free flour (I used Bob’s Red Mill 1 to 1 baking flour)
½ cup of oat flour
½ tsp. Salt
1 Tbsp. baking powder
1 tsp. Fresh rosemary, finely diced
½ tsp. Garlic powder
½ tsp. Onion powder
½ cup cheddar cheese, grated
Wet Ingredients for crust:
½ cup plain Greek Yogurt
1 egg
¼ cup 2% milk
1 Tbsp. olive oil
1 tsp maple syrup
Directions:
Preheat a large frying pan over medium high heat and add 2 Tbsp. of olive oil. Once that is hot, add the onion, celery, carrots, and mushrooms and saute for about 5 to 7 minutes stirring frequently until the veggies soften up. Then add the minced garlic and saute for a minute more.
Next you’ll add 2 Tbsp. of flour sprinkling it over the veggies and then stir it in until it is no longer visible and cook for 2 minutes.
Add the chicken broth, milk, and the soup and stir to combine. Then add 1 tsp. of rosemary, the Thyme, and salt and stir that in.
Add the frozen peas and carrots along with the chopped up chicken and stir until the chicken is fully coated with the sauce. Return the heat to low and let it simmer while you prepare the cobbler.
Combine the wet ingredients for the cobbler in a bowl and whisk to combine. Mix the dry ingredients in another bowl except for the cheese.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix. You want to mix only until the dry ingredients are moistened. The batter will be sticky. Then add the cheese and stir it in gently.
Prepare a 9 x 13 inch baking dish by rubbing olive oil over the sides and bottom of the dish. Pour the hot chicken filling in the dish and spoon out the dough on top of the casserole. It’s okay if there are spaces between the dollops of dough but it should be mostly covered.
Bake in a 375 degree F. oven for 25 – 35 minutes or until the cobbler is a golden brown color. Let it cool 5 minutes before serving. Enjoy!
