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Skillet Upside-Down Pie
A hearty pie with smoked chicken and potatoes, made right in a skillet without an oven.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Whisk together the kefir, salt, sugar, and eggs.
Melt the butter, pour it into the kefir mixture, stir in the baking soda, and combine. Sift the flour.
Knead into a soft, slightly sticky dough.
Take 2/3 of the dough, place it in the skillet, and press it out with your hands to form a small crust edge. Layer the grated potatoes on top.
Finely dice the smoked chicken and sprinkle with chopped herbs to taste.
Roll out the remaining dough and cover the filling. Gently pinch the edges of the dough together with your fingers.
Place the skillet over medium heat and cover with another skillet. Cook for 20–25 minutes, checking the color of the bottom crust by lifting the pie with a spatula.
Once the bottom crust is golden, remove the top skillet for a minute, grease with butter, and cover again. Holding both skillets with potholders, flip the pie over. Bake the other side for the same amount of time, keeping it covered with the skillet.
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