Want the PERFECT Chicken Cobbler? Watch This Now!

Chop onions, carrots, celery, and mushrooms for the mirepoix.

Preheat a large frying pan over medium heat and add olive oil.

Sauté onions, celery, carrots, and mushrooms for 5 to 7 minutes until softened.

Remove skin from rotisserie chicken and chop into pieces.

Add minced garlic to sautéed vegetables and cook for another minute.

Stir in flour and cook for 2 minutes over medium-low heat.

Add chicken broth and cream of chicken to the pan and stir.

Add fresh rosemary and dried thyme, season with salt, and stir again.

Add frozen peas, corn, and chicken to the pan and stir to coat in sauce.

In a separate bowl, mix wet ingredients: Greek yogurt, olive oil, egg, 2% milk, and maple syrup.

In another bowl, mix dry ingredients: gluten-free flour, oat flour, salt, baking powder, fresh rosemary, onion powder, and garlic powder.

Combine wet and dry ingredients until just moistened, then fold in grated cheddar cheese.

Prepare a 9x13 Pyrex dish with olive oil and add the chicken filling.

Spoon the cobbler topping over the filling, leaving spaces in between.

Sprinkle a little more cheddar cheese on top.

Bake in the oven at 375°F for 25 to 35 minutes until golden brown.

Let sit for 5 to 10 minutes before serving.

Equipment Needed

Dietary

Allergens