Skillet Chicken Cobbler
Hands-on time: 35 minutes Total time: 1 hour Makes: 6 servings
This dish is just like chicken pot pie but easier, faster and made in a skillet. If your nonstick pan has a plastic handle, wrap it in a double layer of foil to make it ovenproof.
1 tbsp vegetable oil
¼ cup cold unsalted butter, cubed
1 onion, chopped
225 g button mushrooms, quartered
450 g boneless skinless chicken thighs,
cut in bite-size pieces
1 clove garlic, minced
½ tsp salt
¼ tsp pepper
1¼ cups all-purpose flour
1 cup sodium-reduced chicken broth
2 ribs celery, chopped
2 carrots, thinly sliced on the diagonal
1 bay leaf
1 sprig thyme
1 cup frozen peas
1 tsp baking powder
½ cup + 2 tsp buttermilk
In 10-inch nonstick ovenproof skillet, heat oil and 1 tbsp of the butter over medium-high heat until melted; cook onion and mushrooms, stirring often, until mushrooms are lightly browned, 5 to 6 minutes.
Add chicken, garlic, ¼ tsp of the salt and the pepper; cook, stirring, until chicken is browned, 2 to 3 minutes. Sprinkle in 2 tbsp of the flour; cook, stirring, for 1 minute. Stir in broth, celery, carrots, bay leaf and thyme; bring to boil. Reduce heat, cover and simmer until thickened and vegetables are tender-crisp, 3 to 5 minutes. Stir in peas; cook for 1 minute. Discard bay leaf and thyme. Remove from heat. Set aside.
In bowl, whisk together remaining flour, baking powder and remaining salt. Using pastry blender or 2 knives, cut in remaining butter until mixture resembles fine crumbs with a few larger pieces. Drizzle in ½ cup of the buttermilk, stirring just until soft sticky dough forms.
Turn knead out just onto until lightly smooth, floured about work6 times. surface; Roll out into 6-inch square; brush with remaining buttermilk. Cut into 6 biscuits; arrange over chicken mixture. Bake in 375°F oven until top is golden and filling is bubbly, 30 to 35 minutes. Let stand for 5 minutes before serving.
PER SERVING: about 337 cal, 21 g pro, 15 g total fat (6 g sat. fat), 30 g carb, 3 g fibre, 85 mg chol, 466 mg sodium, 481 mg potassium. % RDI: 8% calcium, 21% iron, 56% vit A, 12% vit C, 39% folate.
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