Gluten Free Chicken Cobbler Recipe

Gluten Free Chicken Cobbler is super delicious! You can make it without gluten or with regular flour. You can use chicken or turkey. You can make it in places with high altitude or at sea level. It's yummy no matter how you make it.

This yummy cobbler has chicken, peas, carrots, celery, onions, and leeks. It's seasoned with thyme and topped with gluten free biscuits. My biscuits have cheese, chives, and garlic powder.

I first made this in 2013 using gluten free flour and it turned out thick and great. Recently, I made a smaller version with turkey and regular flour at my sister's place in Colorado. Because of the high altitude, it didn't thicken as much, but it still tasted good.

We had enough to feed four of us with a big dish and one of my nieces with her family with a smaller dish. They loved it after a tiring day of hiking.

We used turkey leftovers because eating turkey the same way gets boring. At home, I used Pamela’s gluten free mix for thickening and making biscuits, but now there are better gluten free flours available.

At my sister’s, we used regular flour for thickening and Bisquick for biscuits, and it turned out great. It's such a fantastic recipe that I'm sharing it again.

If you have leftover turkey or chicken, this is a great recipe to use. You can easily halve the recipe or freeze one dish for later.

 Gluten Free Chicken Cobbler Recipe

Delicious Gluten Free Chicken Cobbler Recipe for a Comforting Meal

PREP TIME: 35 minutes COOK TIME: 45 minutes TOTAL TIME: 1 hour 20 minutes SERVINGS: 15

CHICKEN COBBLER:

• 6 to 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. frozen peas
• 1 cup unsalted butter
• 2 1/2 cups heavy cream
• 1 cup gluten free or 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
• 1 cup sharp cheddar cheese
• 1 1/2 tsp. garlic powder
• 3 cups gluten free or regular flour
• 1/2 cup fresh chives
• 2 cups 2% milk

INSTRUCTIONS:

Melt butter in a Dutch oven.

Add carrots, celery, onion, and leeks. Cook until tender.

Add peas and flour, cook for 2 minutes.

Add chicken broth, thyme, salt, and pepper. Cook until thickened.

Stir in heavy cream and chicken.

Grease a baking dish and pour in the chicken mixture.

Top with biscuit dough and bake at 400°F for 18-23 minutes.

NOTES:

• Biscuits might take longer to cook through.
• Use Bisquick if not making gluten free.
• Recipe makes a lot, you can halve it or freeze one dish.
• Substitute Parmesan for the six-cheese blend if needed.
• Use additional flour only if necessary for biscuits.