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A portion of chicken cobbler served on a white plate.
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Chicken Cobbler Recipe With Oat Flour (Healthy, Gluten-Free Comfort Food)

A cozy, comfort food, casserole dish that's perfect for fall and winter.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 414kcal

Equipment

  • 1 medium casserole dish (approximately 9x9, but doesn't have to be exact)

Ingredients

Cobbler Filling

  • 1.5 lbs boneless, skinless, chicken breasts (or thighs with fat trimmed)
  • 3 tbsp. extra virgin olive oil (divided)
  • 1 small yellow onion (approximatley ¾ cup chopped)
  • 3 large garlic cloves (pressed or finely minced)
  • 1 cup diced carrots (peeled and sliced thin or diced small)
  • 1 cup sliced celery (sliced thin)
  • 1½ cups frozen peas (fresh peas work too.)
  • 3 cups chicken stock (divided)
  • 2 tsp. dried thyme
  • 1 tsp. ground rosemary (or 2 tsp. dried whole)
  • 2 tbsp. arrowroot powder (or cornstarch - whisked into 1 cup chicken stock)
  • 2 tbsp. apple cider vinegar

Oat Flour Topping

  • 1 cup oar flour (labeled gluten-free if needed)
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. dried thyme
  • ½ tsp. ground rosemary
  • 2 tbsp. virgin coconut oil (you can use olive oil if you don't like the flavor of the coconut oil)
  • ½ cup milk (any type - I used unsweetened almond milk)
  • 1 large egg
  • oil (in an oil sprayer)

Instructions

  • Heat 1 tbsp. olive oil in a skillet over medium-high heat, and season the chicken with salt and pepper on both sides.
    Two chicken breasts seasoned with salt and pepper, in a skillet.
  • Preheat oven to 375°F (190°C). Grease a 9x9-inch baking or casserole dish.
    A greased casserole dish.
  • In the same skillet, sauté the onion, carrots, and celery until the carrots are moderately soft (al dente).
    Sliced carrots, celery, and onions sautéing in a skillet.
  • Add the peas and cook until thawed.
    Frozen peas added to veggies in a skillet.
  • Stir in the dried spices.
    Dried herbs added to veggies in a skillet.
  • Add the garlic and cook for 1 minute more. You may need either some extra oil or some extra chicken broth here to avoid burning.
    Fresh, pressed garlic added to veggies in a skillet.
  • Add the apple cider vinegar and stir.
    Adding apple cider vinegar to the veggies in a skillet.
  • Quickly whisk the starch into the measured chicken broth just before pouring the broth into the skillet.
    Arrowroot powder added to chicken broth in a measuring cup.
  • Stir in the chicken and mix well.
    Chicken chunks added to veggies and broth in a skillet.
  • Then add the broth. Simmer 5 minutes, or until the starch has properly thickened the filling.
    The finished filling in a skillet. If you wish, you can stir in a small amount of yogurt or cream cheese now, if you prefer a white sauce.
  • Transfer the whole mixture to the greased baking dish and set aside.
    Chicken cobbler filling transferred to a casserole dish.
  • In a mixing bowl, whisk together all the dry ingredients.
    Dried herbs whisked into the dry ingredients for the oat flour topping.
  • Then stir in the coconut oil, almond milk, and egg until a thick-ish batter forms. This should be like a thicker waffle batter. Thick, but still basically pourable and spreadable with a spatula.
    Wet ingredients added to the topping's dry ingredients and whisked together.
  • Spread the topping over the filling and spread evenly with a rubber spatula.
    The oat flour topping spread over the filling in a casserole dish.
  • Spray with olive oil. Bake 30-35 minutes until golden brown and cooked through. You are only cooking the topping. Everything else is already fully cooked. So keep an eye on it.
    Oil sprayed lightly over the oat flour topping for better browning.
  • Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
    A portion of the casserole missing from the casserole dish..

Notes

Important note: In case I didn't make it clear enough in the directions, you will use 1½ cups of broth for the filling, and 1½ cups to cook the chicken and veggies with as needed. You may need all of it, you may not. It will depend on how high a heat you cook this over.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 28g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 106mg | Sodium: 416mg | Potassium: 936mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4049IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 3mg