Chicken Pie Skillet


Chicken Pie Skillet – 2 Ways

Serves 6

Using Sourdough Topping

Blue – 8 points

Purple – 8 points

Green – 10 points

Using Biscuit Topping

Blue – 7 points

Purple – 7 points

Green – 8 points

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 (I use real butter, you can substitute light butter and adjust points)
  • 1/3 cup flour
  • salt and pepper to taste
  • 14 oz chicken or bone broth
  • 1/2 cup 1% 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

  1. In an oven proof skillet, heat 2 tsp oil.

  2. Add onion, celery, carrot and garlic. Saute until veggies start to soften.

  3. While veggies are cooking – mix up sourdough topping if using this option. Let sit.

  4. Add corn

  5. Over medium high heat, to this mixture, add 3 Tbsp butter, let melt

  6. Sprinkle on flour, stir to combine about 1 minute

  7. Season with salt and pepper to taste

  8. Slowly add broth while stirring. Add milk. Stir and bring to a gentle boil until thickened.

  9. Add chicken, stir

Topping – Option 1

  1. In a bowl, mix sourdough starter, eggs, salt, basil, baking powder and 1 Tbsp melted butter.

  2. Pour on top of chicken mixture.

  3. Bake in a preheated 400 degree oven for 25 minutes or until golden.

  4. Cut into 6 servings

Topping – Option 2

  1. Separate biscuits and place on top of filling.

  2. Bake at 375 for 17-20 minutes or until biscuits are golden

  3. Cut into 6 servings