Chicken And Green Onion Cobbler Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY CHICKEN COBBLER



Creamy chicken cobbler image

This comforting chicken cobbler recipe is inexpensive and takes just half an hour to cook. Turkey is an even cheaper alternative.

Provided by delicious. magazine

Categories     Chicken pie recipes

Time 35m

Yield Serves 4

Number Of Ingredients 16

1 tbsp olive oil
1 onion, finely chopped
1 leek, sliced and washed
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, sliced
2 tbsp fresh thyme leaves
1 tbsp plain flour
½ chicken stock cube
300ml boiling water
300g frozen peas
75ml double cream
For the cobbler
125g plain flour
1 tsp baking powder
1 small free-range egg, beaten
75ml buttermilk

Steps:

  • Preheat the oven to 220°C/fan200°C/gas 7. Heat the oil in a large pan over a medium heat. Add the onion and leek and gently fry for 5 minutes, until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30 seconds, then crumble the 1/2 chicken stock cube into 300ml boiling water and stir in the peas and cream. Season well.
  • In a bowl, mix together the cobbler ingredients and season. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tablespoons of the cobbler mixture onto the edge of each dish. Bake for 15-20 minutes, until cooked and the cobbler is risen and golden brown.

Nutrition Facts : Calories 628kcals, Fat 26.6g (10.6g saturated), Protein 59.6g, Carbohydrate 40g (5.4g sugar)

CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY



Chicken Breasts with Chipotle Green Onion Gravy image

This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 2

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
¾ cup chicken broth
2 tablespoons minced green onions
½ teaspoon chipotle chile powder, or more to taste

Steps:

  • Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
  • Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
  • Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
  • Stir in green onions and chipotle chile powder.
  • Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 4.1 g, Cholesterol 103.9 mg, Fat 22.2 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 9.4 g, Sodium 187.7 mg, Sugar 0.5 g

CROCK POT CHICKEN COBBLER



Crock Pot Chicken Cobbler image

This is my basic filling for chicken pot pie, with a little twist. It's done in the crock pot and spooned over fresh hot biscuits. I use the canned variety on weeknights, but use your favorite recipe.

Provided by MsSally

Categories     Chicken

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 14

3 cups potatoes, cubed
2 cups carrots, cubed
1 cup onion, chopped
15 ounces canned green beans, drained
15 ounces canned corn, drained
10 ounces cream of chicken soup
1 lb boneless skinless chicken breast
1 -2 teaspoon garlic powder
1 teaspoon dried thyme
pepper, to taste
paprika, to taste
1/4 cup water
1 tablespoon cornstarch
rice or noodles, for serving

Steps:

  • Place carrots and potatoes in microwave safe dish with 1/4 cup water. Place in microwave for 3 minutes Drain.
  • Put potatoes, carrots, onion, green beans and corn in crock pot. Pour in 3/4 of can of cream of chicken, garlic powder and thyme. Stir.
  • Place chicken breasts on top of vegetables, spoon remaining soup over chicken breasts covering each. Season with paprika and pepper.
  • Turn crock pot to low and cook for 8 hours.
  • 30 minutes before serving, break up chicken with a spoon. If sauce needs to thicken, dissolve cornstarch in water and add to crock pot. Turn on high for about 20 to 30 minutes or till thick as desired.
  • Spoon mixture over hot biscuits, rice or noodles. Enjoy.

Nutrition Facts : Calories 425.7, Fat 8, SaturatedFat 2, Cholesterol 78.3, Sodium 974.3, Carbohydrate 58.3, Fiber 9.4, Sugar 9.8, Protein 32.6

MISO, CHICKEN, AND GREEN ONION SOUP



Miso, Chicken, and Green Onion Soup image

Great homemade miso soup. It's loaded with protein, and if you're vegan you can substitute firm tofu for the chicken.

Provided by Micaella

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h19m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil, or as needed
1 onion, chopped
1 ½ portobello mushrooms, stemmed and sliced
8 cups low-sodium chicken broth, divided
2 tablespoons miso paste
sea salt and ground black pepper to taste
2 cups cubed, cooked chicken
5 green onions, trimmed and chopped

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir onion until golden, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes more. Pour in 1/2 cup broth; simmer, stirring occasionally, until liquid is reduced, 8 to 10 minutes.
  • Whisk miso paste and 2 tablespoons broth together in a bowl. Pour into the vegetable mixture. Season with salt and pepper. Cook and stir to coat the vegetables, about 1 minute. Add chicken meat and the remaining broth. Reduce heat to low and simmer soup until flavors are well blended, about 30 minutes.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 11.1 g, Cholesterol 8.1 mg, Fat 4.8 g, Fiber 2.1 g, Protein 8.7 g, SaturatedFat 1.5 g, Sodium 593.2 mg, Sugar 5.2 g

CHICKEN AND GREEN ONION COBBLER



Chicken and Green Onion Cobbler image

Yield Serves 10

Number Of Ingredients 24

FILLING
7 cups (or more) canned low-salt chicken broth
3 to 3 1/2 pounds chicken breast halves with skin and bones
1/8 teaspoon crushed saffron threads
2/3 cup diced carrots
2/3 cup diced celery
1 cup chopped green onions
1 cup frozen petit peas, thawed
1/4 pound smoked ham, chopped
2/3 cup chopped onion
3 tablespoons chopped parsley
1/2 cup (1 stick) unsalted butter
3/4 cup all purpose flour
TOPPING
1 1/4 cups milk
1 egg
2 tablespoons (1/4 stick) butter, melted
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup grated sharp cheddar cheese
2 tablespoons chopped parsley
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper

Steps:

  • FOR FILLING:
  • Combine 7 cups broth, chicken and saffron in heavy large pot. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to large bowl and cool briefly; reserve broth. Remove skin and bones from chicken. Cut chicken into 3/4-inch cubes; place in 15x10x2-inch (4 quart) glass baking dish.
  • Bring broth to boil. Add carrots and celery; cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer to dish with chicken. Add green onions, peas, ham, onion and parsley to chicken.
  • Spoon fat off top of broth. Measure broth, adding more if necessary for 6 1/2 cups. Melt butter in heavy large saucepan over medium heat. Ad flour; stir 2 minutes. Gradually whisk in broth. Boil until thick and smooth, whisking constantly, about 8 minutes. Season with salt and pepper. Add to chicken. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
  • FOR TOPPING:
  • Position rack in center of oven and preheat to 400°F. Whisk milk, egg and butter to blend in large bowl. Add remaining ingredients. Drop batter by tablespoonfuls over filling.
  • Bake cobbler until topping is firm and golden brown, about 35 minutes.

More about "chicken and green onion cobbler recipes"

SAVOURY CHICKEN & CORNBREAD COBBLER - SAFEWAY
savoury-chicken-cornbread-cobbler-safeway image
Step 1. Place cast-iron skillet on barbecue set to high heat. Meanwhile, in bowl, whisk together cornmeal, baking powder and ¼ tsp (1 mL) salt. In separate bowl, whisk egg with ½ cup (125 mL) chicken broth, ½ the green onion and 1 tbsp …
From safeway.ca


FIESTA CHICKEN SKILLET COBBLER - JO COOKS
2019-08-10 Green onion; Sour cream; How To Make Fiesta Chicken Skillet Cobbler. Preheat your oven: To 400 F degrees. Create the crust: In a medium sized bowl whisk together the …
From jocooks.com
4.7/5 (19)
Calories 507 per serving
Category Dinner, Main Course
  • In a large cast iron skillet heat the olive oil over medium-high heat. Add the chicken breast and cook for about 4 to 5 minutes, until it's no longer pink. Add the onion, garlic, cumin and chili powder and cook for another 3 minutes the onion is soft.
  • Add the diced tomatoes, black beans, pickled jalapeños and stir. Season with salt and pepper if needed. Stir in the fresh cilantro, cook for 2 more minutes.


MEXICAN CHICKEN & RICE COBBLER - PLAIN CHICKEN
2021-05-25 Preheat oven to 350ºF. Place butter in a 9×9-inch baking dish and place in the preheated oven until melted. Remove dish from oven. Whisk together flour, baking powder, …
From plainchicken.com
5/5 (7)
Category Main Course
Cuisine American
Total Time 1 hr
  • Place butter in a 9x9-inch baking dish and place in the preheated oven until melted. Remove dish from oven.
  • Mix together chopped chicken, cooked Mexican rice, chicken broth, and pepper. Spoon the chicken mixture into the center of the casserole so that the batter forms a ring around the outside edge.


CHICKEN & RICE COBBLER - PLAIN CHICKEN
2020-11-26 Chicken & Rice Cobbler – chicken and rice baked with a quick homemade biscuit crust. Comfort food at its best! We make this at least once a month. Chicken, rice, chicken …
From plainchicken.com
5/5 (6)
Category Main Course
Cuisine American
Total Time 1 hr
  • Place butter in a 9x9-inch baking dish and place in the preheated oven until melted. Remove dish from oven.
  • Mix together chopped chicken, rice, chicken broth, and pepper. Spoon the chicken mixture into the center of the casserole so that the batter forms a ring around the outside edge.


CHICKEN COBBLER | COFFEE WITH US 3
2018-11-08 This will also give you chicken stock to use in this recipe. I place a whole chicken with giblets removed in a large pot. Fill with water to cover the chicken. Add 2 large carrots …
From coffeewithus3.com
Reviews 8
Category Dinner
Servings 6
Estimated Reading Time 4 mins
  • Stir in peas. Sprinkle flour evenly over the top of the vegetables. Stir in. Cook for another 2 minutes.


CHICKEN POT PIE CASSEROLE {WITH BISCUITS!} | LIFE MADE SIMPLE
2021-10-26 Making chicken pot pie casserole. PREP. Preheat the oven to 425 degrees. SAUTE. In a large pot set over medium heat, melt the butter. Add the carrots and celery, sauté …
From lifemadesimplebakes.com
4.6/5 (20)
Total Time 1 hr
Category Main Dishes
Calories 910 per serving
  • In a large pot set over medium heat, melt the butter. Add the carrots and celery, sauté for 5 minutes. Add the onion and garlic, sauté until tender and transparent, about 3 minutes.
  • Sprinkle flour over top and whisk to combine. Cook for 1 minute. Slowly pour in the chicken broth, whisking vigorously to help thicken without clumps forming. Add half and half along with the seasonings, whisk to combine. Bring mixture to a simmer, continue cooking for 15 minutes or until the filling is nice and thick (remember it has to be thick enough to hold up the weight of the biscuits).
  • Meanwhile, to make the biscuits, in a large mixing bowl, combine flour, baking powder, cornstarch, sugar, and salt. Whisk to combine. Add the cold cubed butter. With a pastry blender, cut the butter until pea-size clumps for. Pour in 1 1/2 cups of buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. You can either roll out and cut 12 biscuits or divide the dough into 12 pieces and form 12 "rustic" biscuits by hand. Set aside.


RECIPE: CHICKEN AND MUSHROOM COBBLER - SORTEDFOOD

From sortedfood.com
  • Prep Meat, Cook Onions. Cut the chicken thighs into strips and the bacon into very small cubes. Heat the butter in a pan with a dash of oil, then add the bacon and cook until well browned.
  • Mushrooms. Peel the mushrooms and cut into thick slices. Chuck in the sliced chicken and let it brown for a moment or two. Throw the mushrooms into the pan and cook until they soften.
  • Sauce. Stir in the flour, coating the meat and vegetables. Pour over the white wine, stir to combine and remove any lumps, then let it bubble away for a few minutes.
  • Preheat Oven. Transfer the chicken mixture into an ovenproof dish. Preheat the oven to 180°C.
  • Cobbler. Put the flour into the bowl of a food processor with a good pinch of salt and the dried herbs. Blitz the butter into the mixture until you have a breadcrumb consistency.
  • Bake And Serve. Bake the dish into the oven and bake for 25 minutes, until the dough is golden brown. Serve immediately with two types of cabbage – braised red cabbage and steamed savoy.


CHICKEN COBBLER | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
2010-03-21 Add celery, carrots and onion along with salt , garlic powder and pepper. Cook for 5 to 6 minutes. Stir in peas, corn and green beans; set aside. In large saucepan, melt the remaining 1/4 cup of butter. Add flour and cook, stirring constantly for 2 minutes. Add chicken broth and cream, whisking until smooth. Cook, stirring constantly, for 3 to ...
From tastykitchen.com
5/5


SAVOURY CHICKEN & CORNBREAD COBBLER | FOODLAND
Enter search keywords or phrase Submit Trending Now — Recipe; Flyer; Store Locator; Main Menu. Weekly Flyer; Food & More. Fresh Picks Calendar
From foodland.ca
4.2/5 (5)
Total Time 1 hr
Servings 4
Calories 360 per serving


RECIPE: CHICKEN AND GREEN ONION COBBLER - RECIPELINK.COM
Chicken and Green Onion Cobbler Recipe Filling: 7 C. canned chicken broth 3 to 3 1/2 lbs. chicken breast halves with skin and bones 1/8 t. crushed saffron threads 2/3 C. diced carrots 2/3 C. diced celery 1 C. chopped green onions 1 C. frozen petit peas, thawed 1/4 lb. smoked ham, chopped 2/3 C. chopped onion 3 T. chopped parsley 1/2 C. unsalted butter 3/4 C. all purpose …
From recipelink.com
Category Main Dishes-Chicken, Poultry
Title Recipe
From Gladys/PR, 02-14-2004


ONION COBBLER - PERSPECTIVE PORTIONS
2021-09-17 Once heated, add 1 tablespoon oil and onions. Sauté until the onions are translucent (~10 minutes), stir occasionally. Meanwhile, in a medium bowl, mix together the flour, sugar, baking powder, baking soda, ¼ teaspoon salt and quinoa. Add milk and egg. Whisk together to combine. Set aside. Once the onions are finished cooking, turn off the heat.
From perspectiveportions.com
Servings 8
Calories 155 per serving
Estimated Reading Time 2 mins


ASTRAY RECIPES: CHICKEN AND GREEN ONION COBBLER
Astray Recipes: Chicken and green onion cobbler. Chicken and green onion cobbler. Yield: 1 Servings. Measure Ingredient; 7 cups: Canned low-salt chicken broth; (or more) 3 pounds: Chicken breast halves with skin and bones; (3 to: 1/2) 3 1/2) ⅛ teaspoon: Crushed saffron threads: ⅔ cup: Diced carrots: ⅔ cup: Diced celery: 1 cup: Chopped green onions 1 cup …
From astray.com


CHICKEN AND GREEN ONION COBBLER RECIPE
CHICKEN AND GREEN ONION COBBLER. Bon Appétit, June 1995. 0 min Serves 10. Cooking: Prep: 40 minutes; Total: 1 hour min. 78 Share on: Ingredients. FILLING . 7 cups (or more) canned low-salt chicken broth. 3 to 3 1/2 pounds chicken breast halves with skin and bones. 1/8 teaspoon crushed saffron threads. 2/3 cup diced carrots. 2/3 cup diced celery. 1 cup chopped …
From friendseat.com


CHICKEN AND GREEN ONION COBBLER - BIGOVEN.COM
Chicken and Green Onion Cobbler recipe: Try this Chicken and Green Onion Cobbler recipe, or contribute your own.
From bigoven.com


CHICKEN GREEN ONION COBBLER - THAT'S MY HOME
2013-08-20 Chicken and Green Onion Cobbler. Filling. 7 cups chicken stock. 3 to 3-1/2 lbs. chicken breast halves, with skin and bones. 1/8 tsp crushed saffron threads. 2/3 cup diced carrots. 2/3 cup diced celery. 1 cup chopped green onions. 1 cup frozen petit peas, thawed. 1/4 lb. smoked ham, chopped. 2/3 cup chopped onion. 3 Tbsp chopped parsley. 1/2 cup ...
From thatsmyhome.recipesfoodandcooking.com


CHICKEN AND GREEN ONION COBBLER - COMPLETERECIPES.COM
2007-09-26 FOR FILLING: Combine 7 cups broth, chicken and saffron in heavy large pot. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to large bowl and cool briefly;
From completerecipes.com


CHICKEN COBBLER - PLAIN.RECIPES
Add celery, carrots and onion along with salt , garlic powder and pepper. Cook for 5 to 6 minutes. Stir in peas, corn and green beans; set aside. In large saucepan, melt the remaining 1/4 cup of butter. Add flour and cook, stirring constantly for 2 minutes. Add chicken broth and cream, whisking until smooth.
From plain.recipes


CHICKEN SPRING ONION COBBLER - CHEF RAHAT IN RAHAT'S ...
Chicken Spring Onion Cobbler - Chef Rahat Ali You will love the flavors and textures in this savory cobbler. A saffron-scented sauce enrobes juicy chunks of chicken, chopped green onions, cubed ham and vegetables. The corn bread topping is baked until it is crisp and golden.
From khanapakana.com


CHICKEN AND GREEN ONION COBBLER RECIPES
Chicken and Green Onion Cobbler Recipe Filling: 7 C. canned chicken broth 3 to 3 1/2 lbs. chicken breast halves with skin and bones 1/8 t. crushed saffron threads 2/3 C. diced carrots 2/3 C. diced celery 1 C. chopped green onions 1 C. frozen petit peas, thawed 1/4 lb. smoked ham, chopped 2/3 C. chopped onion 3 T. chopped parsley 1/2 C. unsalted butter 3/4 C. all purpose …
From tfrecipes.com


Related Search