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Cheesy Chicken Vegetable Cobbler {Lactose-Free}

Cheesy Chicken Vegetable Cobbler {Lactose-Free}

Servings: 10
Servings 10 servings



  • 4 tablespoons vegetable oil, divided
  • 2 lbs (907 g) boneless, skinless chicken breast, cubed
  • 1 3/4 teaspoons coarse kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 medium sweet potatoes, scrubbed and cubed into 1/2-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
  • 1/2 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
  • 1/2 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 Flavor Shreds

Biscuit Topping:

  • 2 cups (255 g) all-purpose flour
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3 tablespoons vegetable shortening
  • 1 cup (237 ml) dairy-free “milk” (or any kind you like)


  • Vegetable shortening, to grease the dish


  • Preheat oven to 400F; grease a 9 by 13-inch casserole dish with shortening.
  • Add 3 tablespoons oil to a 5-quart pot over medium-high to high heat. Season the chicken with 1 teaspoon salt and 1/4 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.
  • Turn the heat down to medium; to the same pot, add the sweet potato and cook (covered) for 5 minutes, stirring occasionally.
  • Add the carrot, celery, onion, remaining 1 tablespoon oil, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover the pot and cook until the veggies start to get tender, about 6 to 8 minutes.
  • Add the garlic, thyme, bay leaf, and flour, and cook 1 to 2 minutes more, stirring constantly.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • Let the casserole sit for 10 minutes before serving.
    Recipe by: Faith Gorsky, Edible Mosaic