This Italian Chicken Cobbler with Cannellini Beans & Parmesan is a heartwarming twist on the classic chicken pot pie, infused with rustic Italian flavors. It features a rich tomato and vegetable stew packed with tender chicken and creamy beans, all topped with savory, cheese-flecked biscuits.
With a bubbling, herb-infused filling and a golden parmesan dumpling crust, this dish is the ultimate cozy dinner for chilly nights.
Recipe Details
- Flavor Profile: The base is savory and robust with notes of tomato, garlic, and Italian herbs, perfectly complemented by the salty, nutty flavor of the parmesan biscuits.
- Texture: You get a thick, hearty stew with tender chunks of chicken and soft beans, contrasted by the fluffy, tender-crisp texture of the biscuit topping.
- Time: 30 minutes prep/stovetop, 20 minutes bake time.
- Difficulty: Intermediate. It involves searing chicken, building a stew, and making a quick homemade biscuit dough.
What You’ll Need
To make this recipe, you will need a large oven-safe skillet or a Dutch oven to transition easily from the stovetop to the oven. If you do not have one, you can prepare the filling in a regular pan and transfer it to a casserole dish for baking. You will also need a mixing bowl to prepare the parmesan dumpling dough by hand. The ingredients rely on a classic mirepoix (onion, carrot, celery), skinless chicken thighs, cannellini beans (don’t drain that liquid yet!), and a gluten-free flour blend for the topping.
Ingredient Notes
- Chicken Thighs – Boneless, skinless chicken thighs are essential here as they stay juicy and tender during the double cooking process (searing then baking).
- Cannellini Beans – These white beans add a wonderful creamy texture and protein. Crucial: You must save 1/4 cup (60ml) of the liquid from the can (aquafaba) before draining the rest.
- Aquafaba – This is the starchy liquid from the can of beans. It acts as a binder and moisture source for the biscuits, giving them a great texture.
- Tomato Paste – A quarter cup adds deep, concentrated tomato flavor and rich color to the gravy.
- Gluten Free All-Purpose Flour – The recipe calls specifically for a gluten-free blend, making this dish suitable for those with gluten sensitivities without sacrificing the fluffy biscuit top.
- Parmesan Cheese – Grated parmesan adds a savory, salty kick to the dumpling dough that pairs perfectly with the tomato base.
- Cold Butter – Ensure the butter is cold. Rubbing cold butter into the flour creates pockets of steam, resulting in flaky, light dumplings.
Add-ins and Substitutions
- Vegetables – You can add diced zucchini or bell peppers during the sauté step for extra veggies.
- Herbs – Fresh basil or thyme can be added to the stew right before baking for a fresh herbal note.
- Stock – If you don’t have chicken stock, vegetable stock works well, though the flavor will be slightly lighter.
How to Make Italian Chicken Cobbler with Cannellini Beans & Parmesan
- Sear the Chicken: Warm a large, oven-safe skillet or pan over medium-high heat. Add 1 tablespoon of oil to the pan and heat until hot and shimmery. Season the chicken thighs with salt and pepper on both sides. Add the chicken to the hot pan and cook for about 5-6 minutes on each side until lightly browned. Transfer to a plate or cutting board and set aside. Once cooled slightly, chop into bite-sized pieces.
- Sauté Veggies: Turn the heat down to medium. Add the remaining tablespoon of oil to the pan along with the diced onion, carrots, celery, and a big pinch of salt. Stir often and cook for about 10 minutes until the veggies have softened.
- Build Flavor: Add the minced garlic, tomato paste, and Italian seasoning. Cook for 2-3 minutes, stirring often to caramelize the paste slightly.
- Simmer Stew: Add the drained beans and the chopped chicken back to the pan. Mix well into the tomato-veggie mixture, then stir in the chicken stock. Bring to a simmer and let it cook for about 15 minutes to thicken slightly.
- Make Biscuit Dough: While the stew simmers, preheat your oven to 400°F/205°C. In a medium bowl, whisk together the gluten-free flour and baking powder. Add the cold butter. Use your fingers to gently rub the butter into the flour until it is well distributed with cornflake-like pieces remaining. Mix in the grated parmesan, then stir in the reserved aquafaba (bean liquid) and milk until a thick, soft dough forms. Set aside.
- Assemble: If your skillet isn’t oven-safe, transfer the stew to a casserole dish now. Divide the dough into six large pieces and arrange them across the top of the hot stew. Gently pull apart the dough pieces to encourage them to spread out slightly as they bake.
- 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.
- Serve: Top with fresh parsley and serve warm.
Pro Tip: Don’t forget to reserve the liquid from the can of beans (aquafaba) before you drain them! It contains starches and proteins that help bind the gluten-free flour and give the biscuits a better structure than milk alone.
Recipe Tips
- Cold Butter is Key: For the best biscuit texture, keep your butter in the fridge until the very last second. If it melts before baking, the biscuits will be dense instead of fluffy.
- Oven-Safe Skillet: Using a cast-iron skillet or an enamel braiser makes this a true one-pot meal, saving you from washing an extra casserole dish.
- Browning Chicken: Don’t worry if the chicken isn’t cooked all the way through during the searing stage; it will finish cooking during the simmer and the bake. Focus on getting a nice golden color on the outside.
FAQs
- Can I use regular flour? The recipe specifies gluten-free flour, which works perfectly with the moisture ratios provided (aquafaba + milk). If using regular wheat flour, the texture might be slightly different, so keep an eye on the dough consistency.
- What if I forgot to save the bean liquid? If you accidentally drained the beans, you can substitute the aquafaba with an extra 1/4 cup of milk or an egg white, though the texture may vary slightly.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to re-crisp the biscuit topping.
Serving Suggestions
- Green Salad: A crisp arugula salad with lemon vinaigrette cuts through the richness of the stew.
- Wine: A glass of Chianti or Pinot Grigio pairs beautifully with the tomato and parmesan flavors.
- Extra Cheese: A little extra freshly grated parmesan on top right before serving never hurts!
Make This Recipe in Advance
- Stew Prep: You can make the chicken stew base a day in advance and store it in the fridge. Reheat it on the stove until simmering before topping with the fresh biscuit dough and baking.
- Freezing: The stew freezes well without the biscuits. Freeze the base, thaw it, bring to a simmer, and then make the fresh dough to top and bake.
Italian Chicken Cobbler with Cannellini Beans & Parmesan
- Total Time: 50 minutes
- Yield: 6 Servings 1x
Description
This Italian Chicken Cobbler with Cannellini Beans & Parmesan is a heartwarming twist on the classic chicken pot pie, infused with rustic Italian flavors. It features a rich tomato and vegetable stew packed with tender chicken and creamy beans, all topped with savory, cheese-flecked biscuits. With a bubbling, herb-infused filling and a golden parmesan dumpling crust, this dish is the ultimate cozy dinner for chilly nights.
Ingredients
Stew Base
- 2 tablespoons extra-virgin olive oil, divided
- 1.5 lbs skinless and boneless chicken thighs, halved
- Salt and black pepper, to taste
- 1 large white onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1 teaspoon Italian seasoning
- 1 (15oz) can cannellini beans, drained (SAVE 1/4 cup liquid first!)
- 2 1/4 cups chicken stock
Parmesan Dumplings (Biscuits)
- 1 2/3 cups Gluten-Free All-Purpose Flour (or standard AP flour, see notes)
- 1 tablespoon baking powder
- 1/3 cup cold butter, grated or cubed
- 1/2 cup grated Parmesan cheese
- 1/4 cup aquafaba (the reserved liquid from the bean can)
- 3/4 cup milk
Instructions
Sear the Chicken
Preheat a large, oven-safe skillet or Dutch oven over medium-high heat with 1 tablespoon of oil. Season chicken thighs with salt and pepper. Sear for 5-6 minutes per side until golden brown (it doesn’t need to be fully cooked through). Remove chicken to a plate, let cool slightly, then chop into bite-sized pieces.
Sauté Veggies
Reduce heat to medium. Add the remaining tablespoon of oil to the same pan. Add the onion, carrot, celery, and a pinch of salt. Sauté for about 10 minutes until softened.
Build Flavor
Stir in the minced garlic, tomato paste, and Italian seasoning. Cook for 2-3 minutes, stirring frequently, to caramelize the tomato paste and wake up the spices.
Simmer Stew
Return the chopped chicken to the pan along with the drained beans. Stir well, then pour in the chicken stock. Bring to a simmer and cook for 15 minutes to thicken the gravy slightly.
Make Biscuit Dough
While the stew simmers, preheat oven to 400°F (205°C). In a mixing bowl, whisk together the flour and baking powder. Rub the cold butter into the flour with your fingers until the mixture resembles coarse crumbs. Stir in the Parmesan, reserved bean liquid (aquafaba), and milk until a soft dough forms.
Assemble and Bake
If your pan isn’t oven-safe, transfer the stew to a baking dish. Divide the dough into 6 equal portions and drop them onto the hot stew. Bake for 18-20 minutes until the filling is bubbling and the biscuits are golden brown.
Serve
Garnish with fresh parsley if desired and serve warm.
Notes
Save the Liquid! Before draining your cannellini beans, pour out 1/4 cup of the liquid (aquafaba). This starchy liquid acts as a fantastic binder for the biscuits, helping structure the gluten-free flour.
Cold Butter: Keep your butter in the fridge until you are ready to make the dough. Cold butter creates steam pockets while baking, resulting in lighter, flakier dumplings.
Flour Substitution: The recipe is written for a 1:1 Gluten-Free All-Purpose flour blend. If you do not have dietary restrictions, you can use regular All-Purpose wheat flour, though the dough texture may vary slightly (you might need a splash more milk).
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 115mg
Keywords: Italian chicken cobbler, chicken and biscuits, cannellini bean recipes, gluten free chicken dinner, one pot meals, tomato chicken stew, parmesan dumplings, comfort food recipes
