This Gluten-Free Chicken Cobbler layers tender shredded chicken, sweet peas and carrots, and a golden Cheddar Bay biscuit topping over a rich, creamy sauce. This easy casserole is pure cozy comfort, perfect for busy weeknights or Sunday supper!
This Gluten-Free Chicken Cobbler tastes like a cross between chicken pot pie and cheesy biscuits, rich, savory, and unbelievably cozy. The gluten-free biscuit mix bakes up golden and fluffy, making it perfect for weeknight dinners or potlucks
The first time I heard the words “chicken cobbler” I pictured a peach dessert gone very wrong. Then I saw the layers, buttery shredded chicken, tender veggies, and a cheesy biscuit blanket, and I was sold before it even hit the oven. When I spotted a gluten-free Cheddar Bay biscuit mix on the shelf, I knew exactly what I had to make, and this casserole has been on repeat in my kitchen ever since.
What I love most is that there’s zero stirring once everything goes into the dish. It honestly feels like cheating, the oven does all the work while the biscuit topping soaks up just enough of that creamy sauce to turn golden and fluffy on top. My family scrapes the pan clean every single time, and nobody ever guesses it’s gluten-free.
Ingredient Notes
Butter: Salted or unsalted both work here. It melts into the bottom layer and gives the whole casserole that rich, pot-pie flavor.
Cooked shredded chicken: A rotisserie chicken is the easiest shortcut. Two large baked or poached chicken breasts also give you about 4 cups.
Frozen peas and carrots: No need to thaw, they go in straight from the freezer. Swap in a corn-and-green-bean blend if that’s what you have.
Gluten-free Cheddar Bay Biscuit Mix: Use the seasoning packet that comes in the box; it’s where all the garlicky flavor lives. The regular Red Lobster mix works fine if you don’t need the recipe to be gluten-free.
Milk: Whole milk gives the richest topping, but 2% works well. Unsweetened plain almond or oat milk is a fine dairy-free swap.
Chicken broth: Low-sodium broth is a good pick since the soup and biscuit mix already bring plenty of salt.
Gluten-free cream of chicken soup: Several store brands and Pacific Foods make one. Any regular canned cream of chicken soup works if gluten isn’t a concern.
How to Make Gluten-Free Chicken Cobbler
Preheat your oven to 375°F. Place the butter in a 9×13-inch baking dish and slide it into the oven to melt while it preheats, or melt the butter separately and pour it into the dish.
Spread the shredded chicken in an even layer over the melted butter. Don’t stir.
Sprinkle the frozen peas and carrots evenly over the chicken.
In a medium bowl, whisk together the biscuit mix, the seasoning packet, and the milk until smooth. Pour it over the vegetables and spread it lightly to cover, do not mix it in.
In the same bowl, whisk the cream of chicken soup and chicken broth until completely combined. Pour it evenly over the biscuit layer. Again, do not mix, those layers are what make the magic happen.
Bake uncovered for 50–55 minutes, until the top is deep golden brown and the edges are bubbly.
Let the cobbler rest for 15 minutes before serving. It will look saucy at first, but it thickens up beautifully as it sits.
More gluten free recipes to make ASAP!
- Best Gluten-Free Fried Chicken (Better Than KFC!)
- Gluten-Free Chicken Noodle Soup
- Gluten-Free Chicken Fritters Recipe
- Gluten-Free Chicken Parmesan Recipe
- Gluten-Free Chicken Cordon Bleu Recipe
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Gluten-Free Chicken Cobbler Recipe
Tender shredded chicken and veggies baked under a golden, cheesy gluten-free Cheddar Bay biscuit topping with a rich, creamy sauce.
Ingredients
- 1 stick (½ cup) butter
- 4 cups cooked, shredded chicken
- 1 (12 oz.) bag frozen peas and carrots
- 1 box (11.36 oz.) Red Lobster Gluten-Free Cheddar Bay Biscuit Mix
- 2 cups milk
- 2 cups chicken broth
- 1 (10.5 oz.) can gluten-free cream of chicken soup
Instructions
- Preheat your oven to 375°F. Place the butter in a 9x13-inch baking dish and slide it into the oven to melt while it preheats, or melt the butter separately and pour it into the dish.
- Spread the shredded chicken in an even layer over the melted butter. Don't stir.
- Sprinkle the frozen peas and carrots evenly over the chicken.
- In a medium bowl, whisk together the biscuit mix, the seasoning packet, and the milk until smooth. Pour it over the vegetables and spread it lightly to cover, do not mix it in.
- In the same bowl, whisk the cream of chicken soup and chicken broth until completely combined. Pour it evenly over the biscuit layer. Again, do not mix, those layers are what make the magic happen.
- Bake uncovered for 50–55 minutes, until the top is deep golden brown and the edges are bubbly.
- Let the cobbler rest for 15 minutes before serving. It will look saucy at first, but it thickens up beautifully as it sits.
