Cheesy Chicken and Broccoli Cobbler

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

Biscuit DoughCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/4 cup (140g)  almond flour80070303015015
1/4 cup (28g)  coconut flour12437181206
1/4 cup (30g)  tapioca flour10000260026
1 tbsp (12g)  baking powder15003003
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, unsweetened22.51.7511.5.501
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 flakes3.18.17.12.57.2700.3
salt and fresh cracked pepper, to taste0000000
Totals:5303.52391.77g339.29g121.91g42.51g0g79.4g
Per Serving:662.9448.97g42.41g15.24g5.31g0g9.92g *

Method:

  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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