Sautéd aromatics, simple spices and creamy cannellini beans are stewed in a rich, tomatoey-chicken broth then topped with homemade, gluten-free parmesan biscuits. It’s a rich and hearty meal packaged up as a simple yet satisfying casserole dish. This Italian Chicken Cobbler recipe is comfort food at is best!
If you enjoy chicken pot pie then you’ll love this Italian Chicken Cobbler!
The chicken stew comes together in one pan. It’s simply a matter of layering in the ingredients to achieve a deep, rich flavor.
Once everything is ready, dollop the biscuit dough over the top of the stew then bake until the tops are golden and the stew bubbly.
Simplified Italian Chicken Cobbler Steps
- Sear the chicken thighs then set aside.
- Sauté the aromatics until soft.
- Add the garlic, tomato paste and dried herbs.
- Stir in the chopped chicken and drained white beans.
- Add stock and wine (or more chicken stock) and simmer to thicken.
- Prep the biscuit mixture then spoon mixture across the top of the stew.
- If you’re not using an oven safe pan make sure you transfer the stew to a casserole dish before adding the biscuit dough.
- Bake until bubbly and golden.
Tips and Recipe Notes
- Make sure to save 1/4 cup or 60 ml of the starchy liquid from the can of beans (aka the aquafaba)!
- Instead of using an egg, you’ll need some of this liquid (aquafaba) to make the biscuit dough to provide starch (stickiness) and protein (structure.)
- If you accidentally pour out the water you can use 1 egg in its place OR increase the milk to 1 cup and add 1/2 teaspoon xanthan gum.
- Use rotisserie chicken or leftover cooked chicken instead of thighs.
- Leftover/ rotisserie chicken is a great option to cut out a few steps/time when making this cobbler.
- Can I leave out the beans?
- Yes! However I recommend you add 1-2 russet potatoes that have been cubed and boiled until tender. The starch from the potatoes will help the sauce thicken up to be more like a stew and less like a soup.
- How long does this keep?
- Cool leftovers and store in an airtight container in the fridge up to four days. Reheat in the microwave or oven until piping hot – whichever you prefer. To reheat in the oven, I recommend popping it into a preheated oven for about 15 minutes at 425°F/ 220°C or until the chicken reaches 165°F/74°C. If the biscuits on top start to darken too much, cover with foil or baking paper.
And that’s it! Enjoy!
- 2 tablespoons extra-virgin olive oil, divided (30 ml)
- 1.5 lbs skinless and boneless chicken thighs, halved (680 g)
- salt & pepper
- 1 large white onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 4 cloves garlic, minced
- 1/4 cup tomato paste (64g g)
- 1 teaspoon Italian seasoning
- 1 (15 oz) can cannellini beans, drained but not rinsed - save 1/4 cup or 60 ml the liquid in the can
- 2 cup chicken stock (480 ml)
- 1/4 cup dry whine wine, or more chicken stock (60 ml)
- 1 2/3 cups gluten free all-purpose flour (230g)
- 1 tablespoon baking powder
- 1/3 cup cold butter, grated or cubed (75 g)
- 1/2 cup grated parmesan (45g)
- 1/4 cup aquafaba/ the reserved liquid from the can of beans (60ml)
- 3/4 cup milk (80ml)
- Warm a large, oven safe skillet or pan over a medium-high heat. (Or use your regular cooking pan and transfer to a casserole dish later.) Add 1 tablespoon oil to the pan. Heat until hot and shimmery.
- Season chicken thighs with salt and pepper on both sides. Add the seasoned chicken to the hot pan. Cook about 5-6 minutes on each side until the outsides of the chicken are lightly browned. Transfer to a plate or cutting board and set aside. When the chicken cools enough to handle, chop up into bite-sized pieces.
- Turn the heat down to medium. Add the remaining tablespoon oil to the pan along with the onion, carrots, celery and a big pinch of salt. Stir often and cook about 10 minutes until the veggies have softened.
- Add garlic, tomato paste and Italian seasoning. Cook 2-3 minutes, stirring often.
- Add beans and chopped chicken. Mix well into the tomato-veggie mixture then stir in the chicken stock and wine. Bring to a simmer and let cook about 15 minutes.
- Preheat oven to 400°F/205°C. In a medium bowl, whisk together the flour and baking powder.
- Add the butter. Use your fingers to gently rub the butter into the flour until the butter in well distributed throughout the flour with cornflake-like pieces of butter throughout.
- Mix in grated parmesan, then stir in the aquafaba and milk until a thick, soft dough forms. Set aside until you're ready to bake.
- If needed, transfer the stew to an oven safe casserole dish. Divide the dough into six large pieces and arrange them across the top. Gently pull apart the dough pieces to encourage them to spread out as they bake.
- Place in the middle of the oven and bake for about 18-20 minutes until the stew is bubbly and the parmesan biscuits are golden on top.
- Top with fresh parsley and serve warm.