Name: Cheesy Chicken Vegetable Cobbler {Lactose-Free}
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: About 10 servings
Ingredients: 4 tablespoons vegetable oil, divided; 2 lbs (907 g) boneless, skinless chicken breast, cubed; 1¾ teaspoons coarse kosher salt, divided; ½ teaspoon ground black pepper, divided; 2 medium sweet potatoes, scrubbed and cubed into ½-inch pieces; 3 medium carrots, scrubbed and chopped; 2 large stalks celery, scrubbed and chopped; 1 large onion, chopped; 4 large cloves garlic, minced; 2 teaspoons minced fresh thyme; 1 bay leaf; 6 tablespoons all-purpose flour; ½ cup (120 ml) dry white wine or low-sodium chicken stock; 4 cups (950 ml) dairy-free “milk” (or any kind you like), at room temperature; 2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard; ½ teaspoon smoked paprika; 1 (15.25 oz/432 g) can corn kernels, rinsed and drained; 1 cup frozen green peas, thawed; 2 (7 oz/198 g) packs GO Veggie! Lactose-Free Cheddar Shreds; 2 cups (255 g) all-purpose flour; 2 teaspoons minced fresh thyme; 2 teaspoons baking powder; ½ teaspoon fine salt; 3 tablespoons vegetable shortening; 1 cup (237 ml) dairy-free “milk” (or any kind you like); Vegetable shortening, to grease the dish