Mini chicken cobblers take a shortcut to gluten-free comfort food

Making a tasty and comforting meal gluten free is so much easier than you might think. With a few simple shortcuts, you can easily whip up these individual chicken cobblers fast without sacrificing flavor.

To make this recipe easy, I used rotisserie chicken breast, frozen peas and canned carrots for the filling. And a can of cream of mushroom soup makes a super-flavorful sauce and keeps the chicken from drying out. Another shortcut: I used a gluten-free baking mix to top the cobblers with a biscuit topping. This is a hearty, filling meal that’s ready in no time and gluten-free, to boot.

Gluten-free chicken cobbler recipe

Serves 4

Prep time: 20 minutes | Cook time: 25 minutes | Inactive time: 5 minutes | Total time: 50 minutes

Ingredients:

For the filling

• 1 tablespoon olive oil
• 1 small sweet onion, minced
• 4 garlic cloves, minced
• 2 cooked chicken breasts, diced
• 1/2 cup frozen sweet peas, thawed
• 1/2 cup canned green beans
• 1/2 cup canned carrots, diced
• 1 cup cream of mushroom soup
• 1/2 cup skim or low-fat milk

For the topping

• 2 cups gluten-free baking mix, such as Bisquick
• 1 cup low-fat buttermilk
• 1 whole egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh parsley, for garnish

Directions:

1. Heat the oven to 350 degrees F, and spray 4 individual casserole dishes with nonstick cooking spray.
2. Heat a small saucepot over medium heat, and add the olive oil, onions and garlic. Cook for 5 minutes or until the onions are soft.
3. Add the remaining filling ingredients to the pot, and stir well.
4. To a bowl, add the ingredients for the biscuit topping, and mix until a soft dough forms.
5. Roll out the dough on a floured surface, and cut out 4 large biscuits to top each casserole.
6. Divide the filling among the casserole dishes, and top each with a gluten-free biscuit.
7. Bake the casseroles uncovered for about 18 to 20 minutes or until the topping is golden brown.
8. Remove from the oven, and let cool for 5 minutes before serving, as the filling will be very hot. Best served warm.

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