6-8 servings
25 minutes
35 minutes
Simple and hearty — but not too heavy — this delicious skillet, infused with Pale Ale, is a great way to stay warm after hitting the slopes this winter.
Ingredients
1/3 cup butter
1 cup onions, diced
2 medium carrots, chopped
3 stalks celery, chopped
1/2 cup flour
1/2 teaspoon cayenne pepper
12 oz Sierra Nevada Pale Ale
1 cup milk
1 teaspoon salt
1 rotisserie chicken, shredded
1 cup frozen peas
1 can refrigerated biscuits
1 cup cheddar cheese, shredded
Step 1
Heat oven to 375°F. Melt butter in a large cast iron skillet over medium-high heat. Add onions, carrots, and celery. Season with a pinch of salt, and cook for 5–7 minutes.
Step 2
Stir in flour and cayenne pepper, and cook for 1–3 minutes. Stir in beer*, milk and 1 teaspoon of salt, and cook for 1–3 minutes until thick and bubbly. Add 1/2–1 cup of water if too thick. Remove from heat and fold in chicken and peas.
Step 3
Separate dough into 8 biscuits, and arrange on top of chicken mixture. Top with shredded cheese.
Step 4
Bake for 20–25 minutes, until biscuits are cooked through and golden brown. Let stand for 5 minutes before serving. *You can substitute water for beer.
