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Chicken Pie Skillet - 2 Ways

Joan
Serves 6
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chicken
Servings 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