Chicken Skillet Pie

Tender ground chicken in spicy tomato sauce, covered with a crust of cheesy drop biscuits – tasty and healthy comfort food.

  • 1 tbsp olive oil
  • 1 medium onion
  • 1 red bell pepper
  • 8 oz / 225 g button mushrooms
  • 1½ lbs / 680 g ground dark chicken meat
  • 2 tbsp tomato paste
  • ½ tsp chili powder
  • 14.5 oz / 410 g canned diced tomatoes
  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 tbsp butter
  • ⅓ cup buttermilk
  • 6 oz / 170 g grated cheddar cheese

  1. Preheat oven to 425° F / 220° C. Heat oil over medium-high in a large cast-iron skillet. Add the thinly sliced onion and pepper, together with the trimmed and sliced mushrooms. Cook for 10 mins, stirring, until tender. Add ground chicken, tomato paste, and chili powder. Cook for 5 mins, stirring, until meat is cooked. Add tomatoes, season with salt and pepper, and cook for 5 mins, until some of the liquid has reduced.
  2. Meanwhile, combine flour, baking powder, baking soda, and salt in a food processor. Add butter and pulse, until mixture resembles coarse meal. Add buttermilk and cheddar and pulse once or twice, just until incorporated. Divide batter into pieces, and place on top of chicken skillet. Bake for 20 mins, until biscuits are golden brown. Serve worm.