Skillet Chicken Cobbler

By Diana Colman and The Canadian Living Test Kitchen

32 people added this to their Recipe Box

Skillet Chicken CobblerThis 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.2 user reviews.

Rate this recipe »

Skillet Chicken Cobbler
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	337337 cal
pro	21 g21g pro
total fat	15 g15g total fat
sat. fat	6 g6g sat. fat
carb	30 g30g carb
fibre	3 g3g fibre
chol	85 mg85mg chol
sodium	466 mg466mg sodium
potassium	481 mg481mg potassium
% RDI:	-
calcium	88 calcium
iron	2121 iron
vit A	5656 vit A
vit C	1212 vit C
folate	3939 folate

This 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.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 tbsp unsalted butter 1 1tbsp tbspunsalted butter
1 onion , chopped1 1oniononions, chopped
8 oz button mushrooms , quartered8 8oz ozbutton mushroombutton mushrooms, quartered
1 lb boneless skinless chicken thighs , cut in bite-size pieces1 1lb lbboneless skinless chicken thighboneless skinless chicken thighs, cut in bite-size pieces
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1 cup sodium-reduced chicken broth 1 1cup cupsodium-reduced chicken broth
2 ribs celery , chopped2 2ribs celery, chopped
2 carrots , thinly sliced2 2carrotcarrots, thinly sliced
1 bay leaf 1 1bay leafbay leaves
1 sprig thyme 1 1sprig thyme
1 cup frozen peas , thawed1 1cup cupfrozen peas, thawed
Topping:
1 cup all-purpose flour 1 1cup cupall-purpose flour
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1/4 tsp salt 1/4 1/4tsp tspsalt
3 tbsp cold unsalted butter , cubed3 3tbsp tbspcold unsalted butter, cubed
1/2 cup buttermilk , (approx)1/2 1/2cup cupbuttermilk, (approx)

Preparation

In 10-inch (25 cm) nonstick ovenproof skillet, heat oil and butter over medium-high heat; cook onion and mushrooms, stirring often, until mushrooms are lightly browned, 5 to 6 minutes.

Add chicken, garlic, salt and pepper; cook, stirring, until chicken is browned, 2 to 3 minutes. Stir in flour; cook for 1 minute. Add broth and bring to boil, stirring.

Stir in celery, carrots, bay leaf and thyme; reduce heat, cover and simmer until thickened and vegetables are tender-crisp, 3 to 5 minutes. Stir in peas. Discard bay leaf and thyme sprig. Remove from heat and set aside.

Topping: In bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle in buttermilk, stirring just until soft sticky dough forms. Turn out onto floured surface; knead 6 times or just until smooth.

Roll out into 6-inch (15 cm) square; brush with 2 tsp more buttermilk. Cut into 6 biscuits. Arrange over chicken mixture.

Bake in 375°F (190°C) oven until top is golden and filling is bubbly, 30 to 35 minutes. Let stand for 5 minutes before serving.

Source : Canadian Living Magazine: October 2011