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Home » Type » Main Courses » Chicken » Cheesy Chicken Vegetable Cobbler {Lactose-Free}

Cheesy Chicken Vegetable Cobbler {Lactose-Free}

September 26, 2014 by Faith 9 Comments

Cheesy Chicken Vegetable Cobbler

When autumn rolls around with its shorter days and chilly evenings, I always start to feel a little nostalgic.

What that really means is that I start to miss the cold-weather comfort foods that I haven’t had in what feels like forever because the weather has been too warm to really enjoy them.Cheesy Chicken Vegetable Cobbler 2

(Let’s be honest, pot roast for dinner just doesn’t follow well after a lunch of corn on the cob, heirloom tomatoes, and fresh watermelon. And don’t even get me started on how it just feels wrong to have peach crisp for dessert afterwards, lol.)

So when the evenings start to cool off and I finally have a legitimate reason to make a heartier meal, I tend to want all the things. At once.

Cheesy Chicken Vegetable Cobbler 3Mac and cheese? Of course. Chicken pot pie? Why not. Biscuits? Dumplings? Whatever, it’s all good. That right there is the jumble that went on inside my head when I was dreaming up this dish. So what I ended up with was basically a combo of all three; and yes, it is every bit as amazing as it sounds.

Don’t be dissuaded from making this recipe because of the long ingredient list; it’s mostly a ton of veggies. (Who can complain about a medley of veggies in a cheesy sauce?!) I used a bit of fresh thyme, Dijon mustard, and smoked paprika for flavor, and of course there’s also what I consider the star ingredient of this dish: the cheese!

Cheesy Chicken Vegetable Cobbler 4

I used GO Veggie! Lactose-Free Cheddar Shreds and they melted absolutely perfectly into this stew-type mixture. Compared to regular dairy cheddar cheese, GO Veggie! Lactose-Free Cheddar Shreds have 50% more calcium, nearly as much protein, half the fat, and 35% less calories. Take a look and compare for yourself!

Ingredients for Cheesy Chicken Vegetable Cobbler

The great thing about this meal is that even though it takes a little longer to make than other meals, it makes a big old dish of food, and (depending on how big your family is) you’re likely to have enough for another whole meal or two of leftovers (I love when that happens). Of course it’s also perfect for a family gathering when you’re cooking for a crowd!

And here’s a quick cooking tip if you’re in a time crunch: to shave about half of the cooking time off of this dish, it’s perfectly fine to skip the biscuit topping and subsequent bake time.

Cheesy Chicken Vegetable Cobbler 5

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Cheesy Chicken Vegetable Cobbler {Lactose-Free}
Prep time:  35 mins
Cook time:  1 hour 5 mins
Total time:  1 hour 40 mins
Yield: About 10 servings
 
Ingredients
Stew:
  • 4 tablespoons vegetable oil, divided
  • 2 lbs (907 g) boneless, skinless chicken breast, cubed
  • 1¾ teaspoons coarse kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 medium sweet potatoes, scrubbed and cubed into ½-inch pieces
  • 3 medium carrots, scrubbed and chopped
  • 2 large stalks celery, scrubbed and chopped
  • 1 large onion, chopped
  • 4 large cloves garlic, minced
  • 2 teaspoons minced fresh thyme
  • 1 bay leaf
  • 6 tablespoons all-purpose flour
  • ½ cup (120 ml) dry white wine or low-sodium chicken stock
  • 4 cups (950 ml) dairy-free “milk” (or any kind you like), at room temperature
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • 1 (15.25 oz/432 g) can corn kernels, rinsed and drained
  • 1 cup frozen green peas, thawed
  • 2 (7 oz/198 g) packs GO Veggie! Lactose-Free Cheddar Shreds
Biscuit Topping:
  • 2 cups (255 g) all-purpose flour
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • 3 tablespoons vegetable shortening
  • 1 cup (237 ml) dairy-free “milk” (or any kind you like)
Other:
  • Vegetable shortening, to grease the dish
Instructions
  1. Preheat oven to 400F; grease a 9 by 13-inch casserole dish with shortening.
  2. Add 3 tablespoons oil to a 5-quart pot over medium-high to high heat. Season the chicken with 1 teaspoon salt and ¼ teaspoon black pepper; add the chicken to the hot pot and cook until browned on the outside, about 5 minutes (it will still be pink in the center, but it will finish cooking later). Transfer the chicken to a bowl and set aside.
  3. Turn the heat down to medium; to the same pot, add the sweet potato and cook (covered) for 5 minutes, stirring occasionally.
  4. Add the carrot, celery, onion, remaining 1 tablespoon oil, remaining ¾ teaspoon salt, and remaining ¼ teaspoon black pepper. Cover the pot and cook until the veggies start to get tender, about 6 to 8 minutes.
  5. Add the garlic, thyme, bay leaf, and flour, and cook 1 to 2 minutes more, stirring constantly.
  6. Stir in the white wine (or chicken stock) and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pot. Cook until the liquid is evaporated, about 30 seconds to 1 minute, stirring constantly.
  7. Add the milk, Worcestershire sauce, Dijon, smoked paprika, and browned chicken, and stir until the sauce is lump-free. Turn the heat down to medium-low, cover the pot, and bring to a simmer, stirring occasionally.
  8. Add the cheddar shreds and stir until they’re completely melted; turn off the heat and stir in the corn and peas. Remove and discard the bay leaf. Pour the cheesy chicken stew mixture into the prepared casserole dish.
  9. For the biscuit topping, whisk together the flour, thyme, baking powder, and salt in a medium bowl. Use a fork to cut the shortening into the flour mixture (do not completely combine the shortening and flour; there should be some larger pieces about the size of peas). Stir the milk into the flour/shortening mixture with a wooden spoon, being careful not to over-mix.
  10. Drop the biscuit dough out onto the top of the cheesy chicken stew mixture, leaving about 2 inches between each (I used a 2 tablespoon-sized scoop and I got 15 biscuits).
  11. Bake (uncovered) until the biscuits are puffed and golden in places, and a wooden pick inserted into the center of a biscuit comes out clean, about 25 minutes.
  12. Let the casserole sit for 10 minutes before serving.
3.5.3251

Disclosure: I received the GO Veggie! products that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.

Filed Under: Casseroles, Chicken, Dairy Free Tagged: Casseroles, Chicken, Cobbler, Comfort Food, Family Meals, Family-Friendly, GO Veggie!, GO Veggie! Lactose-Free Cheddar Shreds, Hearty Meals, Kid-Friendly Meals, Lactose-Free, Savory Cobbler Recipes, Vegetables

Comments

  1. Kate @¡Hola! Jalapeño says

    October 6, 2014 at 1:15 pm

    This sounds great Faith! I’ve never tried Go Veggie cheese. I wonder if I can get it around here. In a dairy-free house we could sure go for something like this!

    Reply
  2. Wendy | Around My Family Table says

    September 30, 2014 at 2:47 am

    Hopefully the weather will cool down- this looks like the perfect hearty dish to make.

    Reply
  3. Thalia @ butter and brioche says

    September 30, 2014 at 12:44 am

    I have never made a savoury cobbler before! What a great and delicious idea! Thanks for the inspiration and recipe, this chicken cobbler looks divine.

    Reply
  4. Erin @ Dinners, Dishes, and Desserts says

    September 29, 2014 at 3:25 pm

    Love this comforting dinner, looks so good and perfect for fall!

    Reply
  5. Kim Beaulieu says

    September 29, 2014 at 3:04 pm

    Faith this is gorgeous. I can’t get over how pretty you make casserole look. I can’t wait to try this. Sheer perfection.

    Reply
  6. Meagan @ A Zesty Bite says

    September 29, 2014 at 3:02 pm

    I used to eat a dinner kind of like this in college. I can’t wait to try out this recipe.

    Reply
  7. Christiane ~ Taking On Magazines says

    September 29, 2014 at 2:57 pm

    My husband is lactose-intolerant so it’s awesome that there are other options available cheese-wise. I’m thrilled to see that the shreds act like milk-based cheeses do too. Your dish looks fantastic.

    Reply
  8. Diane {Created by Diane} says

    September 29, 2014 at 1:58 pm

    This looks like one deliciously cheesy dinner :)

    Reply
  9. Rosa says

    September 26, 2014 at 4:42 am

    Really appetizing! This wonderfully comforting cobbler is making me hungry.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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