I wish I could say that fall is in full swing here, with the trees changing colors, cool crispness in the air and pumpkin spiced everything all around. We've got the pumpkin spiced things...and that's about it. Our summer months really hit us around August-October, so unfortunately we Mains are right in the midst of two lovely heat waves. So here we are walking around in tank tops and shorts, sweating to death in blazing desert heat with pumpkins all over and apple cinnamon/pumpkin spice smelling things in all the stores. It's quite the juxtaposition!
We just ended our first wave (which was a bruiser!). So glad about that one. We ended up having to hibernate in our room (all of us- kitties included), door shut, with the little window AC blasting for hours on end. Our room was amazing. Goodness gracious though, if you had to leave the room to go potty (which I did numerous times)- it literally felt like you had stepped into a low roaring oven. Nothing like having an oven for your living room. But alas after a week, we finally hit a little cool pocket! 3 or 4 days of temps in the 70's versus the 90's/100's. Score to the max. We actually slept under our sheet last night and WITHOUT the fan or AC on! It felt SOOOOO good!
That being said, I'm taking full advantage of this break in the heat with a fall inspired dish- chicken cobbler. IT WILL BE FALL, DARNIT! It's kind of like a pot pie, but with a savory cheesy dill cobbler topping rather than the normal pie crust we're all used to. Then because I can't leave well enough alone, I made it gluten free and butter free. Because, why not? Feel free to use butter if that's more your thing.
GLUTEN-FREE CHEDDAR DILL CHICKEN COBBLER
For printable recipe, click here
For the cobbler filling:
- 4 tablespoons coconut oil
- 1 medium onion, medium dice
- 3 medium carrots, medium dice
- 3 fresh garlic cloves, minced
- 1/3 cup plus 2 tablespoons gluten free flour (I used Cup 4 Cup brand)
- 2- 2 1/2 cups homemade chicken stock, or low-sodium store bought
- 1/2 cup whole milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 2 cups shredded or chopped cooked chicken, medium dice
- 1 1/2 cups raw chopped broccoli, medium dice
- 1/2-1 tablespoon dried dill, depending on taste
For the cobbler topping:
- 1 cup gluten free flour (I used Cup 4 Cup brand)
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 4 tablespoons COLD coconut oil, cut into chunks
- 1/2 cup shredded sharp cheddar cheese
- 1/2 tablespoon dried dill
- 3/4 cup COLD whole milk
*Results may vary depending on the type of gluten free flour used. Make sure you know and love your gluten free flour well. I recommend using Cup 4 Cup for best results.
For the cobbler filling:
1. In a small sauce pot add your chicken stock and bring to a gentle simmer. Once simmering turn heat as low as it will go and keep stock hot.
2. In a large sauté pan, melt your 4 tablespoons coconut oil over medium heat. Add the chopped onion and cook until it starts to soften, stirring occasionally- about 2-3 minutes.
3. Next, add the chopped carrots and cook another 3-4 minutes or until carrots start to soften. Add your garlic and cook until just fragrant.
4. Turn heat down to medium-low and add your gluten free flour. Stir immediately and frequently while cooking the flour for about 30 seconds to 1 minute. Next, add 2 cups of your hot chicken stock, milk and lemon juice and stir until completely combined into the veggies and flour. Allow to come to a steady simmer. Once simmering, check the consistency: it should be thick like loose gravy but still pourable. If it's too thick, add the additional 1/2 cup hot stock and stir until combined.
5. Next add in the salt, pepper, cooked chicken, raw chopped broccoli and dried dill. Simmer entire pot for 5 minutes, stirring occasionally and then set aside.
6. Preheat oven to 400°F and grease a 11x7" baking dish. Set aside.
For the cobbler topping:
1. Into a food processor, add 1 cup gluten free flour, baking powder, salt and COLD coconut oil chunks. Pulse until blended and there are chunks the size of peas.
2. Add in the cheese and dill and pulse until combined.
3. Finally, pulse in the COLD whole milk until moist dough starts to form around the sides. Dough should be sticky. Do not over mix. Remove blade and stir in all dry flour with a spoon, if there is some.
All together now:
1. Pour cobbler filling into the greased baking dish and spread out into a nice even layer. Drop dollops of cobbler topping over the top, making sure to cover entire surface.
2. Bake for 35 minutes or until the topping is golden brown, a toothpick inserted into topping comes out clean and filling is bubbling. Serve immediately.
**Filling can be made one day ahead, if need be. Or entire thing can be made, assembled, wrapped in plastic wrap and stored in fridge up to one day ahead. When ready to bake, remove from fridge, remove wrap and place directly into preheated oven. Baking time may increase 5-8 minutes.
** Topping can be made in a bowl as well. Simply use pastry cutter or fingers to quickly work coconut oil into the flour and then switch to a wooden spoon to mix in rest of ingredients.
Recipe adapted from Janice Cole's, Chicken and Egg