Chicken Cobbler with Gluten Free Biscuit Recipe

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A savory cobbler with a creamy chicken and vegetable sauce topped with the best gluten free biscuit topping. This chicken cobbler with gluten free biscuit recipe is kind of like a chicken pot pie casserole and is a staple in our country kitchen!

Our Favorite Comfort Dish

You know those meals that just make you feel all warm and cozy inside? Something perfect for anytime of year, is so comforting and just makes any day better? Our families favorite comforting meal is this gluten free chicken cobbler topped with gluten free buttermilk biscuits. 

It’s funny because as a kid, my mom made traditional chicken pot pie (usually in a pie crust) all the time. Or at least that’s how I remember it and I remember it that way because I hated it. I know, I know. You don’t have to tell me how silly that is. Chicken pot pie is DELICIOUS. 

When I got married and had my own kitchen for the first time, I was learning to bake whole chickens (oven baked, rotisserie chicken style!) and make bone broth from the bones and we always had leftover chicken. Now of course, leftover chicken can be used for things like chicken salad, chicken and rice, tacos, stir fry, anything really! But this is the recipe we used it for the most because my husband just loved it! Now our whole family loves it.

We all love pie crust as well, and a chicken pot pie with a crust can be made from this same recipe by swapping out the biscuits for a double pie crust (hopefully I can share this recipe soon!) but I must admit, I make it with biscuits more often than pie crust. 

When we swapped over to gluten free, I really worried our family favorite wouldn’t be the same but it was BETTER. I said this in my gluten free chocolate chocolate chip cookie recipe, but I have found that gluten free baking and cooking (at least in my experience so far), has added more flavor to every dish because the flour flavor doesn’t compete the same as regular flour. If you can get the texture right, you have it made my friend! 

We love gluten free chicken cobbler on a cold, winter day to cozy up with and fill bellies with rich flavor to stay warm. Lighting some candles and spending an evening in the kitchen cooking this up is the perfect end to a winters day. But we also love it on a warm spring or summer day. It can be made in advance and thrown into the oven while the family plays outside in the garden or the water hose and come in for a meal full of seasonal vegetables. It’s an all season meal that can use any simple ingredients you have on hand. 

I’m picturing it now, a creamy gravy covering fresh vegetables and chunks of chicken, all topped with soft and fluffy biscuits. Yum, let’s get cooking a delicious chicken cobbler!

Chicken Cobbler with Gluten Free Biscuits Video

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Equipment

• 10 or 12 inch Cast Iron Skillet OR stove top skillet and glass 9×13 baking dish
• Chef’s Knife
• Measuring Cups
• Measuring Spoons
• Cutting Board
• Spatula or wooden spoon
• Mason Jar

Ingredients

Gluten Free Chicken Cobbler Filling

1/4 cup unsalted butter

6 carrots

3-4 potatoes

1 cup peas

4 cups cooked chicken

1 tablespoon fresh herbs (rosemary, parsley, or thyme)

1 teaspoon garlic powder or 4-6 cloves fresh garlic

1 teaspoon onion powder or 1 whole onion

1 tablespoon salt (if using storebought broth, use less)

Pepper to taste

3 cups chicken broth or chicken bone broth

1 cup milk or heavy cream

2 tablespoons corn starch (mixed with a bit of cool water, chicken broth or cream)

Gluten Free Biscuit Recipe

2 cups cup4cup brand gluten free flour blend

1/2 teaspoon salt

1 1/2 tablespoon baking powder

1/2 cup cold butter

1 cup buttermilk (enough to form a sticky dough)

How To Make Gluten Free Chicken Cobbler

First start the biscuits to give them time to soak and firm up in the refrigerator. In a mixing bowl, combine 1 cup buttermilk with 1/2 cup cold butter, chopped. Mix together with fingers, breaking up the butter into the buttermilk some. Slowly add the 2 cups gluten free flour blend, 1/2 teaspoon salt and 1 1/2 tablespoons baking powder in very small amounts, mixing as you go. The dough will be slightly sticky. Cover and let the biscuits sit in the fridge for just a bit. 

Preheat oven to 450 degrees. 

In a large skillet, heat 1/4 cup butter until melted. We prefer cast iron because it can be a one pan dish rather than having to transfer to a 9×13, but if you don’t use cast iron, just cook up in your favorite skillet and transfer to an oven safe dish later. 

Chop 4 potatoes and 6 carrots into small chunks. Cook on medium heat until softened. 

When the potatoes and carrots are softened some, add in 1 cup of peas and 4 cups of cooked, chopped or shredded chicken. Add 1 tablespoon fresh herbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon salt and a few cracks of fresh black pepper. Allow to cook a few minutes longer until everything is warmed. 

To make the creamy sauce, add the cream and all but a little bit (about 1/4-1/2 cup) of the broth. Let that heat to a simmer. Mix the remaining broth with 2 tablespoons of cornstarch until combined and add into the pot pie filling. Stir until thickened into a thin gravy consistency. Don’t let this thicken too much because it will thicken up more in the oven, especially with gluten free biscuits on top. If transferring filling to an oven safe dish, do so now.

While making the filling, pull the biscuit dough out of the fridge. Flour a work surface and pat the dough out to about a 1/2 inch. Use a biscuit cutter or mason jar to cut out biscuits and place them directly on top of the filling in the cast iron skillet or 9×13 glass dish. Place them an inch or two apart. You could also spoon out bits of biscuit batter and make these as drop biscuits, but my original recipe calls for shaping and cutting. I prefer the look. 

Bake in the 450 degree Farenheight preheated oven until the biscuits are golden brown on top. Around 25-30 minutes cooking time. We like ours on the darker side. Let sit for 5-10 minutes once out of the oven to let is set up some. 

Store any leftovers (if any haha!) in the fridge. We usually leave them in the cast iron skillet and put it straight in the fridge. Then reheat in the oven when ready to eat. 

This recipe can also be made in advance and frozen for busy weeknights! Bake from frozen until it is hot all the way through and the biscuits are evenly browned. 

Gluten Free Cooking Tips

• Gluten free baking requires more liquid with the flour. Most one for one flours you will run across are a blend of starches and rice flour with the occassional sorghum flour thrown into the mix. Rice naturally just soaks up a lot of water. Resist the urge to add more flour.
• Allowing the dough to sit and soak up the liquid is an optional step but leads to less gritty texture. Chilling any dough or batter before handling also helps with any stickiness, making it much easier to handle. Combining these two actions together kills two birds with one stone, leading to easier to handle and better tasting biscuits. 
• We prefer the cup4cup brand of gluten free flour above any other. We have tried Bob’s Red Mill, King Arthur, Great Value and Pillsbury brands with cup4cup being the best. We have not tried any single gluten free flour such as coconut, almond, buckwheat, etc. Soon I am hoping to create a custom blend for fresh milling but until then, a one for one blend seems to be the easiest and most available for everyone. And the most similar to regular white flour.

FAQ’s

Why are gluten-free biscuits so dry?

I would chalk this up to two things. First, too much flour or too little liquid. Gluten free flours soak up more liquid than traditional flours, so more liquid is needed or the final product can come out dry and gritty. Second, gluten free biscuits can come out drier if they do not have time to soak up the liquid. Letting them chill in the refrigerator for a while helps the texture. 

Also be sure to check your flour because they are not all equal!

Which flour is best for gluten-free baking?

For ease and accessibility, this recipe calls for a one for one gluten free flour blend. These types of gluten-free flour blends are easy to find and the easiest to use for a beginner baker. We prefer the cup4cup brand in the blue bag. While we hope to test other flours including a homemade rice flour baking blend in the future, this recipe has only been tested with the one for one blends from the store mostly made up of different starches and rice flour.

Almond flour, coconut flour, buckwheat flour, oat flour or other single flours have not been tested in our recipe. 

How to make gluten free baking more moist?

​Can you believe it’s as simple as add more liquid? It truly is! Gluten free flours require more liquid due to the way they soak liquids up, therefore, most gluten free baked goods are going to be wetter than a traditional flour recipe. This will truly make a huge difference. 

Is there a trick to baking with gluten free flour?

There are plenty of tricks to baking with gluten free flour! The right amount of flour and liquid (more liquid!), the right flour and a soaking time are all tricks to better gluten free baking. See above!

More Gluten Free Recipes

• Gluten Free Chocolate Chip Cookies
• Gluten Free Banana Nut Bread Recipe
• Gluten Free Buttermilk Cornbread

Chicken Cobbler with Gluten Free Biscuit Recipe Card