DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Cheesy Chicken and Broccoli Cobbler

Prep: 10 mins | Cook: 30 mins | Total: 45 mins | Servings:8


Cheesy Chicken and Broccoli Cobbler
Cheesy Chicken and Broccoli Cobbler
Cheesy Chicken and Broccoli Cobbler
I believe I've achieved something wonderful here, in that it's remarkably quick to throw together and the end result is fantastic. It's tasty, filling and ... even has green things in it!

The basic idea on this one is to toss together a bunch of raw ingredients, cover the bottom of a casserole pan, top with biscuit dough and bake. I wasn't really sure what would happen, but ... I did it and the end result was nothing short of phenomenal! Everything cooked properly. Some of the water came out of the chicken and broccoli, which mixed with the melted cheese creating something like a cheesy sauce, which clung to the chicken and biscuits as I broke them apart and ate it. It's not the most beautiful dish when it's done, but what it lacks in aesthetics, it makes up for in ease and just good old fashioned tastiness!

If there is any downfall to it, it's the potentially wacky ingredients in the biscuit dough, but ... I personally tend to use these ingredients on a regular basis. These are the kinds of things you'd find in just about any long term low-carber's kitchen. The only truly wonky ingredient is the tapioca flour, but ... it goes GREAT lengths towards holding these biscuits together ... and I'm slowly but surely learning that it's just a great ingredient to have lying around. A little bit goes a long way. I've got a bag kicking around my freezer. It's been there for about a year, but ... it's close to time to re-up. This suggests it gets used, but ... also lasts a really long time!

Without further adieu ... here's the recipe!

. .
Biscuit DoughCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/4 cup (140g)  almond flour (Buy Now) 80070303015015
1/4 cup (28g)  coconut flour (Buy Now) 12437181206
1/4 cup (30g)  tapioca flour (Buy Now) 10000260026
1 tbsp (12g)  baking powder (Buy Now) 15003003
1/2 tsp (2g)  salt0000000
1/2 cup (112g)  fresh whole butter, melted8008800000
1 large (50g)  egg7256.5.5000.5
1/2 cup (120g)  almond milk, unsweetened (Buy Now) 22.51.7511.5.501
Cobbler FillingCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/2 lbs (681g)  boneless chicken (I used breast, but thigh will work, as well - skin is optional), cut into cubes1171.3261.29143.010000
1 bunch (560g)  broccoli, including stalks, cut into florets190.661.8415.6636.8414.74022.1
1 lb (454g)  cheddar cheese, grated1804.86148.721125.5005.5
1/2 cup (56.8g)  real bacon bits20012240000
1/2 tsp (1g)  crushed red chili flakes3.
salt and fresh cracked pepper, to taste0000000
Totals (of 8 Servings):5303.52391.77g339.29g121.91g42.51g0g79.4g
Per Serving:662.9448.97g42.41g15.24g5.31g0g9.92g *


  1. Pre-heat oven to 350 F (177 C).
  2. In a medium sized mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking powder and salt. Cut in the chilled butter cubes, until the cubes are about the size of peas. Add the egg and stir in the almond milk until the dough pulls away from the side of the bowl. Dough should be somewhat wet, but dry enough to form shapes.
  3. Dust countertop or a piece of parchment paper with almond flour. Place the dough on the almond flour and roll into a log about 1 to 2 inches (3 to 4 cm) thick. Cut 16 biscuits from the log, by slicing every 3/4 of an inch (2 cm), or so. Set aside.
  4. In a large mixing bowl, combine chicken, broccoli, grated cheese, garlic, optional chili flakes and a bit of salt and pepper. Mix well and then pour into a pour into a deep 13" x 9" casserole pan (33cm x 23cm x 5cm). Cover the chicken mixture by tiling the 12 biscuits over the top of the chicken mixture.
  5. Place the pan in the oven and bake for about 28 minutes, or until the top is nice and golden. Remove from the oven and allow to rest for about 5 minutes. Serve!

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* Learn More: More about this recipe and nutrition ...


Do we add raw chicken to the mixture or should we pre cook it?  Thank you in advance!

 Sarah  9/1/2015


---Reply posted by Sarah on 9/1/2015
Thank you so much, yes that does help! I have a little bit of time so I am going to marinade the chicken and add some other veggies. :) I have your broccoli cheddar soup on the stove as I type this! Thank you for all of your amazing recipes and your extremely timely responses! Best wishes to you!
---Reply posted by DJ on 9/1/2015
Hi Sarah ... raw. I wanted something fairly simple and easy to throw together, which will all bake and cook together at the same time and taste great when it's done! It's not all going to be perfectly cooked and I'd do things differently if I really wanted to absolutely NAIL the flavors and textures in this dish, but given the quick preparation and ease for which this goes together, it's still a VERY solid little dish! I hope this helps! :)

Can I use all almond flour instead of using coconut flour?  And can I use xanthan gum or guar gum instead of tapioca flour?

 Kathleen  5/29/2015


---Reply posted by Kathleen on 7/1/2015
Not a problem at all - your response time to a post is incredibly quick and I appreciate it - and all (well, most) of your yummy recipes! Thank you!!
---Reply posted by DJ on 7/1/2015
Hi Kathleen ... OOOOOPSS!!! Yes, fresh whole and COLD!! NOT melted. That's a typo! (A long story, but basically I do A LOT of copying and pasting when I build my little recipe grids and every once in a while a little extra "blip" like "melted" slips in, unnoticed). Yes, cold little cubes. Disregard the melted aspect. That's incorrect. Good catch and ... SORRY! :/
---Reply posted by Kathleen on 7/1/2015
Hi DJ! I finally got around to buying the tapioca flour... now I have another quandary! The ingredient list for the biscuit dough says 1/2 cup butter, melted. The method says to cut in the chilled butter cubes until the cubes are about the size of peas. So.... melted or chilled?
---Reply posted by DJ on 5/30/2015
Sure thing! I actually understand the reluctance to use coconut flour for this. I LOVE coconut flour in sweet things, but for a savory dish with cheese and broccoli ... it does seem odd. I've seen a lot of recipes that go there, anyway and they ALL turn me off. However, in this instance, it's a very small percentage of the whole and is really just there for the physical properties it brings to the table. The flavor is completely masked by the others. In this case ... there's nothing to worry about. Yes, I think you can feel ok about the tapioca purchase. I find I use it. I don't use it A LOT, but I do use it. I've definitely gone through more than one bag of it, that's for sure. Good luck with it! :)
---Reply posted by Kathleen on 5/30/2015
Thank you! I asked because I'm not fond of coconut flour, but maybe since there's more almond flour it will hide the "coconutty" taste (I only like the flavor of coconut in my Almond Joy!). And I will have to add tapioca flour to my shopping list!
---Reply posted by DJ on 5/30/2015
Hi Kathleen, I really don't know. My guess is that you'll wind up with something crumbly, which when baked will likely taste fine, but will be behaviorally different than what I'm presenting. In both instances, you're not really exchanging ingredients that can be swapped for the other. For example, almond meal can be exchanged for most other nut meals, like hazelnut, pecan, sunflower seed, etc. Coconut flour has no equal, that I'm aware of. It's got very unique properties. Tapioca flour can work as a very nice thickener, much like guar and xanthan can, but in this instance, we're not really looking for the thickening property, so much as we're looking for the bit of glue that the starch contains. So, in this case, they're not very interchangeable. You could swap for something like arrowroot or corn starch, though. Adding a bit of xanthan to the mix might not be a bad idea, though ... as it tends to behave a bit like gluten in baked goods, but ... I have tried this recipe without that bit of starch and it just crumbles. I believe it needs it. In any event, I hope I've said something useful for you. I hope something helps! :)

Yours is a very inspiring story! Thank you for sharing! BTW, I was wondering is excersize helped remedy loose skin affter the weight loss any? Also I signed up for your email recipes at the top of your page about a week ago and have not received an email yet, can you confirm I am on the list? Thank you very much. Best regards, & congratulations on your transformation!


 Craig  2/16/2015


---Reply posted by DJ on 2/16/2015
Hi Craig, thanks! I appreciate it! Regarding the emails ... I've confirmed you're on the list. I'm 99% of the way completed with a book. Trying to blog and do the book was killing me, so I opted to stop and simply focus on the book ... get it done ... then return to regular blogging. I'm very optimistic it'll be within the next few weeks. SOOOO close! Regarding exercise ... Exercise can help, sure. It tends to make us younger, which will tighten skin (somewhat). Additionally, muscle can help fill up some of that saggy skin. Time will also help. There are other techniques, like ... "skin brushing" which is purported to help. There are also supplements which are supposed to increase the production of collagen. Exercise helps, but ... each of these other things will also help. Ultimately, however ... depending on your case ... some damage may be irreversible. I know that in my case, I've got extra skin ... and will likely always have it, unless I get it removed. I'm nowhere near that place, but ... I'm aware that surgical options exist. In any event ... welcome, thank you, sorry for the delay and ... I hope this helps! :)

Thanks, Sheila! How was it, Kathy?

 DJ  7/3/2014


Hi DJ just found your website and put this cobbler in the oven. Excited to see how it comes out! My whole family is doing keto so it was a godsend to find your site. Can't wait to try the rest of your recipes.

 Cathy  6/28/2014


D.J. once again you have posted the very best info.. for this...I THANK YOU SO MUCH so far all recipes of your I have tried have been TOPS... and I been at this many years.. Thanks again

 sheila  6/28/2014


Hi Kitty, I'm honestly not sure! My "hunch" is that it wouldn't. I do think this needs something to help bind it together in a more meaningful way. I think an egg might hold it together, but I also think the end result may be a bit softer, eggier and cakier. I'm not saying this is a bad thing, but it's a departure. At the very least, I still think it would be delicious and maybe worth a try. Take it for a test spin! My personal stance on all this stuff is ... meat, fruits, nuts and veggies are all that we really need. People are so accustomed to modern food being shaped and baked, that some of these other things tend to be required to pull it off. It's a strange branch to hang from, without the standard of grains and sugar, but ... I do the best I can to present a good blend of whole regular foods, with some modern variations ... hit or miss ... I'm trying! ;) Thanks for the kind words! :)

 DJ  6/13/2014


Seems like there are a lot of carbs in the tapioca flour! I have never used that product and frankly, am trying to use as many "main stream" products as possible. Would it still work if I just increased the other flours and added an extra egg?? BTW, I love that so many of your recipes DON'T require special products! You sure make some yummy stuff!

 Kitty  6/13/2014