CREAMY CHICKEN COBBLER
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
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
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
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
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
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
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
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
Yield Serves 10
Number Of Ingredients 24
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.
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- Place butter in a 9x9-inch baking dish and place in the preheated oven until melted. Remove dish from oven.
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CHICKEN POT PIE CASSEROLE {WITH BISCUITS!} | LIFE MADE SIMPLE
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4.6/5 (20)Total Time 1 hrCategory Main DishesCalories 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.
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- 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.
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