Skil­let Chicken Cob­bler

Hands-on time: 35 min­utes To­tal time: 1 hour Makes: 6 serv­ings

Canadian Living Comfort Food - - One-Pan Wonders -

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.


p. 38

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