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–+ servings
gluten free sourdough skillet on pot meal being served onto a plate

Gluten Free Sourdough Skillet One Pot Meal

This gluten free sourdough skillet is a complete meal for the whole family! It includes meat, vegetables as well as good fats, then topped with a gf sourdough bread crust.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 8

Equipment

  • Cast iron skillet I use a 10 inch pan, 12 inch also works.
  • cutting board
  • Measuring cup
  • measuring spoons
  • liquid measuring cup
  • Spatula
  • Wire Whisk
  • knife
  • Mixing bowl
  • Garlic press
  • Cheese grater

Ingredients

Filling

  • 1 pound ground chicken or any other meat or substitution
  • 4 tbsp oil divided, (avocado oil, sunflower oil or other high heat oil.)
  • 4 cups mixed vegetables diced (Canned, frozen or fresh)
  • 1/2-1 tsp salt to taste
  • 1/4 tsp ground black pepper
  • 1 tbsp seasoning blend Italian, Mexican, or a no salt seasoning blend. Whatever goes well with your flavors.
  • 3 cloves garlic minced

Gluten Free Sourdough Bread Topping

  • 1 1/2 cups gluten free sourdough starter can be recently fed or discard
  • 3 tbsps butter melted, cooled a bit
  • 1 tsp salt
  • 2 tsp baking powder
  • 3 eggs
  • 1 tsp seasoning blend Italian, Mexican, or a no salt seasoning blend. Whatever goes well with your flavors.
  • 1 1/2 cups shredded cheese Optional, any cheese that melts well will work.

Instructions

  • Preheat oven to 400 degrees. Preheat the cast iron skillet on the stove top.
  • Cook the meat in the skillet till completely cooked. (If using leftovers, skip this step.) 4 tbsp oilOil the skillet with 2 of the 4 tablespoons of oil and 1 pound ground chicken
  • Remove the cooked meat from the skillet and set aside. (Also remove any excess fat that may be left in the skillet
  • Add the remaining 2 tbsp oil to the skillet.
  • Saute the vegetables in the skillet. (If using onions, cook those first till soft. Then add the rest of your vegetables to finish cooking.) This should take about 6 minutes on medium heat. 4 cups mixed vegetables

Make Gluten Free Sourdough Bread Topping

  • While the vegetables cook, mix together the gluten-free sourdough bread topping. (But don't forget to continue to stir vegetables in the skillet occasionally too).
  • Add all topping ingredients, except for the cheese, to a large mixing bowl. 1 1/2 cups gluten free sourdough starter 3 tbsps butter 1 tsp salt 2 tsp baking powder 3 eggs 1 tsp seasoning blend
  • Whisk until well combined. Set aside.
  • Add the cooked meat to the skillet filled with the sautéed vegetables and add the seasonings. 1/2-1 tsp salt 1/4 tsp ground black pepper 1 tbsp seasoning blend
  • Add 3 cloves of minced garlic, stir to combine. 3 cloves garlic
  • Cook for 30 seconds.
  • Make sure the filling mixture is evenly distributed in the skillet.
  • Remove the cast iron skillet from the stove top heat.
  • Pour the gluten-free sourdough bread topping over the filling mixture.
  • Use a spatula to make sure it is also evenly spread over everything.
  • Transfer the skillet into the preheated oven.
  • Bake for 20 minutes.
  • Remove the skillet.
  • Top with the 1 1/2 cups shredded cheese. 1 1/2 cups shredded cheese
  • Return to the oven for 5 more minutes, until the cheese is melted.

Notes

Vegan or Vegetarian Version:

  • Swap the meat for beans, lentils, or tofu, or simply add an extra cup of vegetables.
  • Replace the butter with coconut oil or olive oil.
  • Use flax eggs instead of regular eggs (I haven’t tested this personally, but I’ve heard it works well!).
  • Skip the cheese—it’s not needed to hold the gluten-free sourdough topping together.

Dairy-Free Version:

  • Replace the butter with your preferred oil—coconut, olive, or avocado oil all work well.
  • Simply omit the cheese—it’s optional and won’t affect the texture of the dish.

Skillet Dinner Variations

Switch up your weeknight routine with these easy and delicious skillet dinner ideas! With just one pan and a batch of gluten-free sourdough batter, you can create a new twist every week.
Cheeseburger Pie – Classic comfort food! Browned hamburger, diced onions, and cheddar cheese. Top with your favorite burger toppings once plated—think pickles, ketchup, or even a drizzle of special sauce!
Fajita Style – Sauté beef or chicken with diced peppers and onions, then top with Colby Jack cheese—or Pepper Jack if you like a little kick!
Vegetable Delight – Perfect for veggie lovers (and anyone who just wants more plants on their plate). Mushrooms, peppers, spinach, onion, fresh herbs, and cooked lentils make this a hearty, satisfying option.
Taco Pie – A fiesta in a skillet! Ground beef, chicken, or turkey mixed with black beans, corn, peppers, and onions. Sprinkle with cheddar cheese and serve with salsa and avocado!
Fresh from the Garden – Light and flavorful! Chicken, summer squash, carrots, corn, and tomatoes, finished with melty mozzarella cheese.
BBQ Skillet – The perfect way to repurpose leftover BBQ! Shredded meat, onions, corn, and green beans, all topped with cheddar cheese for a smoky, savory meal.
Pantry Special – Made with ingredients you probably already have on hand! Chicken, carrots, onions, and peas come together for a simple, comforting dinner, finished with a sprinkle of cheddar cheese.
Get Creative! The possibilities are endless—maybe a curry-inspired version? A Mediterranean take with olives and feta? I’d love to hear what flavor combinations you try in the comments below!
 
Fed or Discard Starter: You can use fed or discarded gluten-free sourdough starter for this recipe.
           If you do use a fed starter, make sure there is extra space in your cast iron skillet for it to rise a bit more than a discarded starter may. Some people prefer placing the skillet on a cookie sheet in case of any spills from overflowing topping. 
For the cheese topping: you can also mix the cheese into the gluten-free bread topping mixture when whisking it all up. (Rather than melt it on top.) I enjoy it both ways, although melty cheese is always a winner in our house.
The specific recipe I used for the pictured meal is 1 pound of ground chicken. 1 cup of diced onions, 2 1/2 cups diced carrots and peppers, and 1/2 cup of frozen corn that I added towards the end of sautéing the fresh vegetables. Topped with raw cheddar cheese. 
If multitasking isn't a strength for you, cook the vegetables and add the meat to the skillet. Then follow that step with adding the minced garlic. After that step, remove the skillet from heat and mix up the gluten-free sourdough bread topping without having anything cooking on the stovetop. Finish as directed.