Gluten Free Chicken Cobbler

🧂 Ingredients

• 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
• 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

• 1 In a Dutch oven, melt butter.
• 2 Add carrots, celery, onion and leeks.
• 3 Sauté until tender, about 10 minutes or when carrots are about fork tender.
• 4 Add peas and stir to combine.
• 5 Sprinkle gluten free flour over top of veggies and stir to combine.
• 6 Cook another 2 minutes.
• 7 Add chicken broth or stock, thyme, salt and pepper and slowly until
  incorporated.
• 8 Cook until thickened—about 10 minutes.
• 9 Add heavy whipping cream and cook an additional 2 minutes until incorporated and
  thickened.
• 10 Stir in chicken.
• 11 Grease a 10x15” glass baking dish.
• 12 Pour chicken mixture into prepared dish.
• 13 Top with dollops of biscuit dough.
• 14 Bake at 400° for 18-23 minutes or until biscuits are cooked through and biscuits
  are golden brown.
• 15 In a large bowl, combine gluten free flour, garlic powder, cheeses and milk.
• 16 Stir just until combined.
• 17 Scoop biscuit dough with a large cookie scoop and place on top of chicken
  mixture in baking dish.
• 18 (Or dollop biscuit dough with a large spoon on top of the chicken mixture).
• 19 Bake at 400° for 18-23 minutes or until biscuits are cooked through and the tops
  are golden brown.

Nutrition Info