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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2011
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 466 mg
- Protein 21 g
- Calories 8.0
- Total fat 15 g
- Potassium 481 mg
- Cholesterol 85 mg
- Saturated fat 6 g
- Total carbohydrate 30 g
- Iron 21.0
- Folate 39.0
- Vitamin A 56.0
- Vitamin C 12.0