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