Gluten-Free Chicken and Mushroom Cobbler Recipe
A comforting classic with a twist! This Chicken and Mushroom Cobbler combines tender chicken, optional mushrooms, and a golden scone topping—all gluten-free. Perfect for cozy family dinners or a hearty weekend meal.
Why This Recipe Is Special
I first discovered this recipe in a magazine years ago and instantly fell in love. Over time, I adapted it to be gluten-free, and it remains one of my go-to comfort dishes. Even if you’re not a fan of mushrooms, don’t worry—they’re completely optional, and the cobbler tastes just as amazing without them.
What Makes It Gluten-Free?
The original recipe used regular flour, but I’ve swapped it for Woolworths Free From Gluten All Purpose Flour. This simple change makes the dish suitable for anyone following a gluten-free diet without compromising on taste or texture.
Ideas, Advice and Suggestions
Chicken Breasts – This recipe is most effective with chicken breasts. Depending on their size, you can use between 2 and 5 chicken breasts.
Mushrooms – For those who are not fans of mushrooms, it’s certainly optional to exclude them without altering the remaining steps. Since switching to a gluten-free diet, my tastes have changed, and one of the foods I no longer enjoy is mushrooms.
Butter -The recipe includes two separate quantities of butter: the first is 50g for frying the chicken, which can be replaced with oil if desired; the second is 90g for the scone topping. While both can be substituted with margarine, it is advisable to use butter for the scone topping if possible.
Milk – I use cow’s milk and am not aware of any reason why other types of milk wouldn’t work.
Water and Woolworths Chicken Stock powder – The original recipe called for a chicken stock cube, but there isn’t a direct substitute. Woolworths’ Chicken Stock Powder is gluten-free. Woolworths also offers a few liquid stock concentrate alternatives that work well. I’ve tried similar products from other brands which were effective until they altered their ingredients, rendering them no longer gluten-free. So, you can try different brands, but always read the ingredient list thoroughly with each purchase even if you’ve bought the product in the past.
Woolworths Free from Gluten All Purpose Flour – Adapted to be gluten-free. If you’re not following a gluten-free diet, you can substitute this flour with all-purpose wheat flour.
Baking Powder – Baking powder is typically gluten-free, though it often contains cornstarch.
Salt – Just a good pinch of salt
Tips & Substitutions
- Butter: Can be swapped for margarine, but butter is best for the scone topping.
- Milk: Any milk alternative should work fine.
- Stock: Woolworths Chicken Stock Powder is gluten-free. Always check labels for changes.
- Flour: If not gluten-free, regular all-purpose flour works perfectly.
Chicken and Mushroom Cobbler
Course: Dinner, SavouryDifficulty: Simple4
servings20
minutes40
minutes2379
kcal1
hourA delicious Chicken and Mushroom Cobbler, combining tender chicken and mushrooms with a savoury scone topping. Perfect for a hearty meal!
Ingredients
- Chicken
3 skinless and boneless chicken breasts
125g mushrooms(optional)
50g butter
250ml milk
125ml water
1 teaspoon Woolworths chicken stock powder
1 teaspoon corn-starch
- Scone Topping
180g Woolworth Free from Gluten All Purpose Flour
10ml baking-powder
Pinch of salt
90g butter
little water
parsley and sliced tomato to garnish
Directions
- Chicken
- Sauté the mushrooms (if included) using about half the butter for five minutes. Then remove the mushrooms and set them aside.
- Sauté the chicken in same pan using the rest of the butter, until seared on all sides, about 5 minutes.
- Add milk, water and stock powder to a saucepan, bring to a boil and cook 25 to 30 minutes.
- Remove chicken, cut into pieces and return to saucepan. Mix corn starch with a little milk and add to saucepan to thicken liquid. Add mushrooms.
- Season to taste. Spoon mixture into oven-proof dish and set aside.
- Scone Topping
- Sift flour, baking powder, and salt, and rub in the butter.
- Add enough water to make a soft dough.
- Press the dough out to 3mm thick and shape it to the size of the oven-proof dish where the chicken has been resting.
- Assembly
- Place the dough on top of the chicken, mark with a criss-cross pattern(optional).
- Bake at 210°C for about 10 minutes, until well risen and golden brown. This can take more than 10 minutes, so rather go on colour than on time.
- Bake at 210°C for about 10 minutes, until well risen and golden brown.
Notes
Origin of the Recipe
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