Chicken Pie Skillet – 2 Ways
Serves 6
Ingredients
Filling
- 1 tsp oil
- 1/3 cup onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup fresh, frozen or canned corn
- 2 cloves garlic
- 3 Tbsp butter
- 1/3 cup flour
- salt and pepper to taste
- 14 oz chicken or bone broth
- 1/2 cup milk
- 2 1/2 cup cooked chicken, in bite sized pieces
Topping – Option 1
- 1 1/2 cups fed sourdough starter
- 3 eggs
- 1 tsp salt
- 1 tsp dried basil
- 2 tsp baking powder
- 1 Tbsp butter, melted
Topping – Option 2
- 1 7.5 oz can biscuits
Instructions
- In an oven proof skillet, heat 2 tsp oil.
- Add onion, celery, carrot and garlic. Saute until veggies start to soften.
- While veggies are cooking – mix up sourdough topping if using this option. Let sit.
- Add corn
- Over medium high heat, to this mixture, add 3 Tbsp butter, let melt
- Sprinkle on flour, stir to combine about 1 minute
- Season with salt and pepper to taste
- Slowly add broth while stirring. Add milk. Stir and bring to a gentle boil until thickened.
- Add chicken, stir
Topping – Option 1
- In a bowl, mix sourdough starter, eggs, salt, basil, baking powder and 1 Tbsp melted butter.
- Pour on top of chicken mixture.
- Bake in a preheated 400 degree oven for 25 minutes or until golden.
- Cut into 6 servings
Topping – Option 2
- Separate biscuits and place on top of filling.
- Bake at 375 for 17-20 minutes or until biscuits are golden
- Cut into 6 servings