STOVETOP CHICKEN RECIPE RECIPES

Name: Stovetop Chicken Pot Pie
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 frozen buttermilk biscuits; 1 1/2 c. chicken stock; 1 c. whole milk; 3 tbsp. all-purpose flour; 1 1/2 tsp. poultry seasoning; 1 chopped small onion; 1 c. matchstick carrots; 3 tbsp. butter; 2 c. shredded rotisserie chicken; 1 c. frozen cut green beans; 2 tbsp. chopped fresh flat-leaf parsley; Biscuits, for serving

BEST STOVETOP CHICKEN POT PIE RECIPE - HOW TO MAKE ...

Best Stovetop Chicken Pot Pie Recipe - How to Make ... image

This homemade chicken pot pie recipe is anything but tedious—the whole thing can be made in one large saucepan.

Provided by Marian Cooper Cairns

Categories healthy easy chicken dinner main dish

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 frozen buttermilk biscuits
1 1/2 c. chicken stock
1 c. whole milk
3 tbsp. all-purpose flour
1 1/2 tsp. poultry seasoning
1 chopped small onion
1 c. matchstick carrots
3 tbsp. butter
2 c. shredded rotisserie chicken
1 c. frozen cut green beans
2 tbsp. chopped fresh flat-leaf parsley
Biscuits, for serving

Steps:

Prepare 4 frozen buttermilk biscuits according to package directions. Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.

CHICKEN TORTILLA SOUP RECIPE | DANNY BOOME | FOOD NETWORK

Chicken Tortilla Soup Recipe | Danny Boome | Food Network image

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Provided by Danny Boome

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Steps:

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute.
Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
Add lime juice and fresh cilantro to the pot.
In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

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