Chicken and Gravy Cobbler
2 tablespoons ghee or unsalted butter (or coconut oil if dairy-free)
1½ cups sliced mushrooms
¼ cup diced onions
2 stalks celery, finely chopped
1 cup chopped asparagus
1½ pounds boneless, skinless chicken thighs, chopped into ¼-inch pieces
1 teaspoon fine sea salt
½ teaspoon ground black pepper
4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free)
¾ cup chicken bone broth, or store-bought
4 large egg whites
1 cup blanched almond flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
3 tablespoons very cold butter (or lard if dairy-free), cut into pieces
Fresh thyme, for garnish
Melted ghee, butter, or extra-virgin olive oil, for drizzling
1. Preheat the oven to 400°F.
2. In a cast-iron skillet, melt the ghee over medium heat. Add the mushrooms and onions and sauté for 4 minutes or until the mushrooms are golden brown. Add the celery and asparagus and sauté for another 3 minutes.
3. Season the chopped chicken on all sides with the salt and pepper. Add the chicken to the skillet and sauté until it is seared on all sides. It doesn’t need to be cooked through.
4. Add the cream cheese to the skillet and use a whisk to combine well until no lumps are present. Slowly whisk in the broth. Set aside and make the biscuits for the topping.
5. To make the biscuits, place the egg whites in a mixing bowl or the bowl of a stand mixer and whip until very firm and stiff. In a separate medium-sized bowl, whisk together the almond flour, baking powder, and salt, then cut in the butter. (If the butter isn’t chilled, the biscuits won’t turn out.) Gently fold the flour mixture into the egg whites. Use a large spoon or ice cream scooper to scoop out and form the dough into 2-inch-round biscuits, making sure the butter stays in separate clumps.
6. Place the biscuits on top of the chicken mixture in the skillet. Bake for 12 to 15 minutes, until the biscuits are golden brown. Serve garnished with thyme and a drizzle of melted ghee.
7. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.