WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

• All your comfort food favorites layered in one bowl
  
• Crispy chicken + creamy potatoes = perfect contrast
  
• That gravy ties everything together (don’t be shy with it)
  
• Better than the original… and you control every part
  
• Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

• Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
  
• Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
  
• Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
  
• Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
  
• Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
  
• Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

• Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
• Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
• Canned corn
• Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

• Add our KFC Mac and Cheese for a full comfort meal.
  
• Serve with biscuits or cornbread to scoop up every last bite.
  
• Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
  
• A side of cole slaw gives a cool, crunchy contrast.
  
• Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

TOOLS NEEDED

• Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
  
• Thermometer: Helps you hold that 350°F sweet spot.
  
• Shallow Bowls: For setting up your breading station.
  
• Tongs or Slotted Spoon: For safely frying and removing chicken.
  
• Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

Ingredients

• 12 ounces boneless skinless chicken breast cut into bite-size pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 cups panko bread crumbs
• 4 cups vegetable oil or shortening for frying
• 2 cups KFC mashed potatoes, prepared
• 1 cup cheddar cheese, shredded (about 4 ounces)
• 1/2 cup corn kernels, cooked
• 2 cups KFC brown gravy, prepared

Instructions

• HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
• SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
• BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
• FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
• WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
• BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
• ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
• FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

Buttermilk is the secret to achieving a tender, springy sponge with all the moisture that keeps you coming back for a second slice! 

That is important to remember, because many bundt cakes are dense and a bit heavy, especially when made with richer flavors like chocolate or red velvet.

The simple steps on the printable recipe card showcase that this is the best cake with simple ingredients. 

It’s a tender cake, with a buttery flavor and tender texture that creates the perfect moist cake. 

And just consider this your warning – once you make this delicious buttermilk cake, you’re going to crave it all the time. It’s one of my absolute favorites! 

Luckily, you can whip up this moist homemade cake anytime that you want! A good recipe like this deserves to be celebrated! 

Buttermilk Cake Recipe

Tender and moist, with just the right amount of sweetness, this simple old fashioned buttermilk cake is sure to be a winner for any occasion.

What I love most about bundt cakes is that they allow you to enjoy thick, generous slices without any stacking or frosting needed!

You can keep the batter simple, like with this vanilla buttermilk cake recipe, or create intense flavors such as caramel glazed apple or death by chocolate.

Bundt pans aren’t just for cakes either! Use one to make this Cheesy Meatball Pull-Apart Bread or a Savory Monkey Bread for breakfast.

I love pairing this with pecan pie cheesecake bars, they make for an enticing dessert plate for Thanksgiving dinner!

Vanilla Buttermilk Cake Tips and Tricks

• Use room temperature ingredients. Batters, doughs, and even sauces come together much smoother when chilled ingredients are allowed to warm on the counter first! 
  
  Measure out the liquid, but keep eggs in the shell until you are ready to use them.
  
• Don’t rush the process. Beating the butter and sugar for an extended period of time really allows them to cream together, creating an amazing texture in the buttermilk bundt cake.
  
• Add a glaze! Combine 1 cup powdered confectioner’s sugar with enough fresh lemon juice to create a mixture that is as thick as corn syrup. 
  
  Drizzle back and forth over the top of the cooled dessert so it drips down the sides and into the crevices.
  
• Or keep the topping simple. Dust the top with powdered sugar or serve slices with whipped cream and fresh fruit. Edible flowers on the top of the cake would also be a super fun addition!
  
  A dusting of cocoa powder adds a hint of chocolate flavoring, too! 
  
• Have fun with the extracts. Almond extracts, vanilla extract, and even lemon zest will make the flavors of this cake pop! 
  
  Just add a bit to the cake batter and see how the flavor changes! I’m all about a good vanilla cake, but cake recipes like this are fn to alter in terms of flavor. 
  
  My strawberry syrup would be an excellent choice as well!

Substitutes For Buttermilk In Cake

If you don’t have actual buttermilk on hand, you can make your own buttermilk with regular milk and either lemon juice or vinegar.

For this recipe, add 1 ½ tablespoon of white vinegar (or lemon juice) to a measuring cup. Then, fill to the 1 ½ cup line with whatever milk you have in your refrigerator.

Stir together and let it sit for 5 to 10 minutes, until thickened and curdled.

You can also replace this ingredient with an equal amount of Greek yogurt or sour cream instead. 

Either will add plenty of moisture to your batter without losing that delicious tangy flavor.

Buttermilk Bundt Cake Kitchen Tools

• Bundt Pan – I love the elegance of this shape, but any kind will do.
• Stand mixer or large bowl with hand mixer
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
• Wire Rack – A cooling rack helps the cake cool faster so that you can cut into individual slices and serve. 

Old Fashioned Buttermilk Cake FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Vanilla Buttermilk Cake (Moist and Tender Recipe)

Buttermilk Cake is tender and moist, with a crackly exterior from a coating of sugar. Enjoy a slice with or without a simple glaze!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Calories 462cal

Author Donna Elick

Equipment

• 9 inch bundt pan

Ingredients

• 1 cup unsalted butter room temperature (plus more for greasing the pan)
• 2 1/2 cups granulated sugar plus 3 tablespoons for the pan
• 5 large eggs room temperature
• 1 teaspoon almond extract
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/2 cups buttermilk

Instructions

• Preheat the oven to 325°F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and then sprinkle granulated sugar around the pan. Be sure to grease the crevices well.
• In the bowl of a stand mixer combine the butter and sugar. Beat on medium for 7-8 minutes until light and fluffy. Add the eggs and extracts. Beat until combined.
• Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
• Add half of the flour and mix until just combined (you can no longer see the flour). Then add 1/2 of the buttermilk. Repeat.
• Scoop or pour the cake batter into your prepared bundt pan.
• Bake the cake in your preheated oven until the cake starts to pull away from the side of the pan, 60-70 minutes. Be sure not to open the door until the cake is done.
• Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and allow it to cool completely.

Notes

Store in an airtight container on the countertop for 4-5 days.

Cake is a dense, moist pound cake consistency. The granulated sugar in the batter and coating the pan crystallizes into the most delicious, almost crackly exterior on the soft cake.

Beating the butter and sugar for an extended period of time really allows them to cream together and gives that amazing texture to the cake.

Can use a powdered sugar glaze on top: one cup powdered confectioner’s sugar, with enough fresh lemon juice to be as thick as corn syrup.

Top with powdered sugar and fruit.

Can top with whipped cream and sliced fruit.

Can also bake in 2 (9×5) pans, watch cook time.

 

Nutrition

Serving: 1 | Calories: 462cal | Carbohydrates: 67g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 255mg | Sugar: 43g | Fiber: 1g | Calcium: 56mg | Iron: 2mg

Originally published March 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Vanilla Buttermilk Cake (Moist and Tender Recipe) appeared first on The Slow Roasted Italian.

Forget about traditional green bean casserole, and make this the next time! It’s a spin on the classic version and one that I love. 

This easy cheesy green bean casserole proves that you can take a classic dish and turn it into one of the best new side dishes around. 

The tender green beans paired with the addition of cheese prove this to be a true classic holiday dish. 

I could literally eat the entire dish on my own, but everyone in my family loves the cheesy texture too so I don’t mind sharing. 

These cheesy green beans are perfect for the holiday table! 

I love adding this to be Thanksgiving table or holiday dinners because there is always room for easy recipes like this. 

Cheesy Green Bean Casserole

What’s better than cheddar? Cheddar and bacon! 

Throw in those classic holiday ingredients and you have a 5 star casserole that’ll make every other green bean casserole pale in comparison. This recipe is literally the ultimate side dish! 

We can’t believe we didn’t think of making green bean casserole with bacon and cheese before!

Pair this casserole alongside our Bacon Wrapped Herb Roasted Turkey for the most over-the-top delicious Thanksgiving dinner ever!

If you know you’ll be running around on Thanksgiving with no time to spare, consider trying out this make ahead version, too – all you’ll have to do is throw it in the oven! 

Stumped on side dish options for Thanksgiving? My Corn and Bacon Casserole is the coziest, most craveable casserole your guests will ever have!

And don’t forget the sweet potato casserole for a sweet contrast to this extra savory dish.

Ingredient Notes & Substitutions

• Bacon – I like to use hickory smoked or applewood, but to each their own! A smoky meat will definitely complement mushrooms and cheese the best. 
  
• Baby Bella Mushrooms – Also known as crimini mushrooms! 
  
  Not everyone knows that your classic Thanksgiving green bean casserole with cheese is bulked up with cream of mushroom soup – so we need those mushrooms to get that flavor!
  
  This is must to create the perfect creamy mushroom sauce. 
  
• Onion & Garlic – I promise that you won’t miss the fried onions! 
  
  Using fresh prevents the casserole from getting soggy and adds a mindblowingly appetizing aroma to the dish – especially in combination with the garlic!
  
• All-Purpose Flour – Flour is used as a thickener and binder to make a far more substantial green bean and bacon casserole. If you need a gluten-free recipe, see the tips below!
  
• Whole Milk – Those who prefer a creamier casserole can substitute half of the milk with heavy cream or work in some half and half instead.
  
• Sharp Cheddar Cheese – A true classic that goes with everything! Colby Jack is a wonderful alternative, and – if you’re feeling adventurous – even gouda works!
  
• Green Beans – I generally use frozen green beans, thawed before adding to the casserole. 
  
  But you can also use blanched fresh green beans if you’re able to snag them so late in the season!
  
  Canned green beans are always an optoin, but I think that they’re mushy so they’re my last choice for this casserole dish. 
  
  You can also add other seasonings like black pepper, cayenne pepper, or even onion powder to this dish.
  
  Season it for the perfect way that fuels your taste buds for busy weeknights! (and since you’re using simple ingredients to make this dish, you can easily alter a bit!) 

How to Make the Best Cheesy Green Bean Casserole For Your Needs!

• Make It Quick – Go ahead and bake the bacon in the oven until it’s perfectly crispy crunchy. Once it cools, you can easily crumble it up. 
  
  Afterward, heat some butter in a skillet and saute the mushrooms, onions, and garlic until browned and almost painfully fragrant – it seriously smells so good!! 
  
  At this point, you can proceed with the recipe with the seasonings and flour. 
  
• Make It Gluten-Free – Replace the flour with a milk and cornstarch slurry, made with ¼ cup cornstarch and ½ cup milk. 
  
  Add it when the recipe calls for the flour – just after the milk begins to bubble. Stir to combine, and proceed with the recipe. 

Storing and Reheating Leftover Green Bean and Bacon Casserole

Cover and chill the leftover green bean casserole for up to 5 days. Freezing isn’t your best option – the texture of the cream will change somewhat – but you can for a couple of weeks if you so desire.

Just be sure to let the the casserole thaw before topping it with some fresh cheese again for a boost of flavor! 

To reheat, return to the skillet on a medium heat until warmed through. 

You could also toss it in the oven and broil for just a couple of minutes for a nicely browned crust on top! 

Cheesy Green Bean Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Cheesy Green Bean Casserole Recipe + Video

Cheesy Green Bean Casserole isn’t just about the extra cheddar. We built the sauce on bacon for a dish that’ll kick up your holiday meal!

Course Side Dish

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 382cal

Author Donna Elick

Ingredients

• 1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon cut into 1/2″-3/4″ pieces
• 8 ounces sliced baby bella aka crimini mushrooms
• 1/2 medium yellow onion sliced
• 3 cloves garlic minced
• 1/4 cup all-purpose flour *see gluten-free notes
• 1 teaspoon kosher salt more to taste
• 1/2 teaspoon fresh ground black pepper
• 1-2 pinches red pepper flakes to taste
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 24 ounces frozen green beans thawed

Instructions

• In a cold large (12″) cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.
• Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.
• Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.
• Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.
• Add milk and stir to combine. Remove from the heat, to prevent the cheese from getting grainy. Add the cheese a handful at a time and stir between each addition.
• Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon.
• Stir to combine, and return the skillet to medium heat. Continue to cook the casserole until the green beans are heated through, and the sauce is thickened, about 3-5 minutes. Top with remaining bacon.

Video

Notes

You can also use blanched fresh green beans, when available.

Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.

Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 15g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 789mg | Sugar: 7g | Fiber: 3g | Calcium: 219mg | Iron: 1mg

Originally published November 2017, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Cheesy Green Bean Casserole Recipe + Video appeared first on The Slow Roasted Italian.

One of the best parts of this skillet pot pie recipe is the biscuit topping! It’s so much easier to make than versions with a traditional crust.

Plus, the drop biscuits have a secret ingredient that really puts this dish over the top!

It’s like the flavor of your classic pot pie but with a twist. This is the ultimate comfort food for anyone who wants to make an easy chicken pot pie recipe! 

Making this in a single cast iron skillet is how every easy dinner recipe should be. 

The rich flavor stands out with every bite, making it one of my favorite recipe options for a hearty meal.

Skillet Chicken Pot Pie

Skillet meals are a great way to feed the whole family without making a big mess in the kitchen. 

Plus, every bite bursts with flavor since all of the ingredients cook together.

Another one-skillet chicken dinner that we swear by on weeknights is our Smothered Chicken recipe! We pan sear the chicken and smother it in a rich gravy that’s Southern comfort food at its finest!

Our skillet broccoli mac and cheese is perfect for any occasion. You can even stir in some rotisserie or leftover chicken to make it more filling.

Or for a different spin of flavor, check out my Skillet Garlic Butter Steak Bites! They’re so tasty!

If you’re a chicken pot pie fan, also try making my Sheet Pan Chicken Pot Pie, it makes enough for the whole family!

If you’re in the mood for Italian, try our baked ziti skillet or cheesy skillet lasagna. Both dishes have all of the flavor without all of the prep!

Ingredient Notes and Substitutions

• Chicken – Use boneless breast, or opt for boneless thighs if you prefer dark meat. 
  You could also use leftover or rotisserie chicken — find tips for that in the FAQ below.
  
• Veggies – Grab a bag of your favorite frozen blend! I like to use the classic combination of carrots, corn, and peas for my skillet chicken pot pie.
  
• Cheese – When it comes to Parmesan, nothing beats the flavor of a freshly grated wedge. 
  
  Grate your own, then store it in a zip-top bag or sealed container. It will stay fresh in the refrigerator for several weeks.
  
• Drop Biscuits – Make a simple dough from pantry staples and extra Parmesan cheese. For more flavor, add a tablespoon of dried herbs such as parsley, rosemary, or thyme. 
  
  You could also use store-bought biscuits for the top of the crust, it’s totally up to you and what you want to do. 

What to Serve with Skillet Pot Pie

Thanks to the chicken, veggies, biscuit topping, and creamy sauce, this cast iron skillet chicken pot pie is a meal all on its own!

Need to stretch your servings? Add a big bowl of salad or your favorite roasted veggies to the table. 

Recipe Tips for Skillet Chicken Pot Pie with Biscuit Topping

• Prep ingredients. You’ll want everything to be chopped and measured because this recipe comes together in a flash!
  
• Short on time? Use canned biscuits instead of making dough from scratch! Extra flaky varieties tend to come out the best, but buttermilk or homestyle work too. 
  
  You can use buttery biscuits in a can to get that traditional pot pie flavor and taste. 
  
  Brush the tops with a mixture of melted butter, garlic powder, and dried parsley to make your skillet chicken pot pie extra tasty!
  
• Make it vegetarian. Swap the chicken for mushrooms and use vegetable stock for the filling.

Make sure that you’re using an oven-safe skillet for this homemade chicken pot pie recipe cooks safely and perfectly. 

Storing and Reheating Leftovers

If you want the biscuits to hold their shape, store those separately. Otherwise, transfer everything to a container with a lid and refrigerate for 3 to 4 days.

Reheat in the microwave or return to the oven until everything is warmed through.’

I don’t recommend freezing skillet chicken pot pie with the biscuit topping. However, you can freeze the filling for up to 3 months!

Thaw in the refrigerator overnight, then top with a fresh batch of biscuits and bake as directed in the original recipe.

Chicken Pot Pie Skillet FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video

This skillet chicken pot pie has tender, juicy chicken and veggies in a scrumptious creamy sauce. Make this skillet meal in just 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 651cal

Author Donna Elick

Equipment

• large skillet
• mixing bowls
• whisk
• kitchen knives
• cutting board

Ingredients

• 3 tablespoons unsalted butter
• 1 pound boneless skinless chicken breast cut into bite size pieces
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 2 cups frozen vegetables (corn, peas and carrots)
• 3 ounces fresh Parmesan cheese grated
• 1 teaspoon dried parsley
• 2 cups all-purpose flour
• 2 ounces fresh Parmesan cheese grated
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter melted
• 1 cup whole milk

Instructions

• Preheat oven to 450°F.
• Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
• Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
• Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
• Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
• Sprinkle with fresh parsley, serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 651cal | Carbohydrates: 54g | Protein: 36g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 1285mg | Sugar: 6g | Fiber: 4g | Calcium: 484mg | Iron: 4mg

Originally published October 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video appeared first on The Slow Roasted Italian.

I love this easy broccoli mac because it’s a great way to get the entire family to add some more veggies to their day.

The tender pasta paired with the small florets of broccoli creates a yummy taste for all to enjoy.  It’s one of my favorite main dish options that produces total comfort food! 

The next time that the kids as for traditional mac and cheese, make this healthier broccoli mac instead.

Not only is it a one-pot broccoli mac recipe, meaning less clean-up and work, but the simple ingredients make cheesy perfection in every bite. 

And the added broccoli florets do a great job of adding health benefits to every bowl of mac!

This means that you don’t even have to make a side dish to pair with this great recipe. Easy peasy, mac and cheesy! 

For the full directions, check out the printable recipe card below! 

Broccoli Mac and Cheese

Some recipes are so simple and delicious that they become regular rotations, and this broccoli mac and cheese bake is no exception! 

Loaded with veggies and plenty of ooey gooey cheese, this one pan mac and cheese with broccoli is baked for just a few minutes to make everything extra melty.

To see us make mac and cheese with broccoli from start to finish, watch the video in this post!

Need to use up some extra broccoli? It’s the star of this crunchy salad with a creamy dressing.

Hawaiian Pasta is just as filling as broccoli mac and cheese, but with a combination of ham and pineapple that tastes exactly like the pizza.

Or, stick with more classic cheese and broccoli pairings, whether it’s soup, casserole, or these quinoa power bites!

Ingredient Notes and Substitutions

• Pasta – It wouldn’t be macaroni and cheese with broccoli without the macaroni! Smooth or ridged, as long as they are elbows, they’ll work! 
  
  Shells are the best alternative because they have a similar cooking time. 
  
  Bowtie, rotini, or cavatappi are other great pasta shells, but they will need to simmer for a few extra minutes of cook time. If you change and use other pasta options, cook them until they are tender. 
  
• Cheese – Mild cheddar isn’t as bold as sharp, so it won’t overwhelm the flavor of the veggies. Grab a high-quality brand if you can.
  
  However, you can play with different types of cheese as long as they melt easily. Maybe a blend of white and sharp cheddar cheese or a little Gruyère instead? 
  
  Even some Monterey Jack would be good! I also love to add some parmesan cheese on top of the mac! 
  
• Frozen Broccoli – I always seem to have a bag in the freezer, making mac and cheese with broccoli the perfect choice for a weeknight meal. 
  
  You can also use fresh broccoli but it will be a harder texture. 
  
• Seasonings – Of course, salt and pepper are a must! I also like to add a little chipotle chili powder for some heat. 
  
  Paprika is a good alternative if you’re sensitive to spice, while dried mustard and nutmeg are popular choices as well. 
  
  Other options could be garlic powder, black pepper, kosher salt, or anything else that you’re craving. 
  
• Flour – Combine this with a little extra milk to help thicken the broccoli mac and cheese bake. You can use cornstarch if you prefer.

Prep Ahead

• Shred cheese (or make sure to buy pre-shredded cheese at the store) 
• Bring milk to room temp
• Make flour slurry

Tips and Tricks to Make Perfect Mac and Cheese with Broccoli

• Bring the milk to room temperature. 

While you don’t need to heat it directly, it helps to measure it out and let it sit on the counter while you prep everything else. 

This will remove the chill and prevent any lumps when added to the pan.

• Skip the bagged shreds. 

These have additives to keep everything from sticking together but also prevent the shreds from melting properly. 

I grate a whole block of cheddar cheese at a time, store it in a zip-top bag, and it lasts for several weeks in the fridge.

• Feeding a crowd? 

As long as your pot is large enough, you can easily double this broccoli mac and cheese recipe for more servings. 

Be sure it’s wider than it is deep, or the noodles won’t cook evenly.

Kitchen Tools You Will Need

• Dutch Oven or Large, Deep Skillet that can go from stovetop straight to the oven!
• Cheese Grater – Fresh cheese makes this broccoli mac and cheese recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Mason Jar – I absolutely love these and use them for storing, prepping, as drinking glasses, and especially for canning.

Serving Suggestions

Considering the pasta, dairy, and veggies, you can consider mac and cheese with broccoli a full meal!

That said, it also makes a delicious side to any meat, from chicken and pork to steaks and roasts.

If you need to keep your meal strictly vegetarian, try some roasted potatoes, a garden salad, or plenty of garlic bread!

Storing and Reheating Macaroni and Cheese with Broccoli

Transfer any leftovers to an airtight container and refrigerate for 3 to 5 days. 

Reheat individual portions in the microwave or on the stove, adding a splash of milk as needed for moisture.

Or, spread macaroni and cheese with broccoli into a greased baking dish with extra liquid, cover with foil, and bake at 350°F until warmed through.

Broccoli Mac and Cheese Bake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Mac and Cheese Recipes

Best French Onion Mac and Cheese Recipe + Video

Best Ever Italian Mac and Cheese Recipe + Video

Creamy Slow Cooker Mac and Cheese Recipe + Video

Creamy Buffalo Chicken Mac and Cheese (Stovetop Recipe)

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Broccoli Mac and Cheese (Easy Baked Recipe) + Video

Broccoli Mac and Cheese is the best way to enjoy a comfort food meal and get your serving of veggies too. Ready in 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 801cal

Author Donna Elick

Ingredients

• 1/4 cup unsalted butter 4 tablespoons
• 1/2 teaspoon dried chipotle chile pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3 cups whole milk + 2 tablespoons
• 8 ounces dried elbow macaroni
• 2 cups frozen broccoli florets
• 12 ounces shredded mild cheddar cheese
• 2 tablespoons all-purpose flour

Instructions

• In a large skillet over medium-high; add butter, chipotle pepper, salt, and pepper. Stir to combine. Add 3 cups of milk, then cover.
• Once the milk starts bubbling add macaroni. Allow to bubble for 4-5 minutes, until pasta is almost cooked through, stirring occasionally.
• Add broccoli and stir to combine. Bubble for 2 minutes.
• Meanwhile, in a resealable jar create slurry; combine 2 tablespoons milk and 2 tablespoons flour. Shake until well combined. Set aside.
• Preheat oven to broil. Stir in 8 ounces cheese. Add slurry. Stir to combine. Sprinkle with the remaining 4 ounces of cheese. Place under broiler for 2-4 minutes until cheese is melted and golden browned.
• Serve and enjoy!

Video

Nutrition

Calories: 801cal | Carbohydrates: 59g | Protein: 35g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 138mg | Sodium: 937mg | Sugar: 12g | Fiber: 3g | Calcium: 865mg | Iron: 1mg

Originally published May 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Broccoli Mac and Cheese (Easy One Pot Recipe) + Video appeared first on The Slow Roasted Italian.

This is my ultimate comfort food recipe! There’s nothing like filling a large bowl of this creamy potato soup…nothing! It’s a great recipe for busy weeknights, and it’s one that the whole family can enjoy. 

One of the best parts about this delicious soup is that everyone can add their favorite toppings to enhance the flavor.

I’m talking crispy bacon, sharp cheddar cheese, diced yellow onion, or even a dollop of sour cream. In my house, it’s a favorite recipe choice because it’s customizable for each person. 

Find out how simple it is below to make this loaded potato soup. The recipe card has all the tasty details! 

Loaded Baked Potato Soup Recipe

We have several different recipes on the site, but you can make this easy loaded baked potato soup the fastest — just 20 minutes from start to finish!

The secret is using leftover baked potatoes. Whenever I make them, whether it’s in the air fryer or Instant Pot or on the smoker, I add a few extra so I can make this loaded baked potato soup recipe the next day.

It’s an easy way to meal prep without setting aside a few hours or having to eat the same things night after night.

Thanks to the simple ingredients and quick cooking time, this is hands down the best loaded baked potato soup recipe when you need to get a hearty dinner on the table with very little effort!

Ingredient Notes and Substitutions

• Baked Potatoes – These must be prepared ahead of time, whether you use up leftovers or make them right before starting this recipe. 
  
  If you really want to save some time, scoop out the insides and store them in an airtight container in the fridge. Then, all you have to do is dump them into the pot!
  
• Flour & Butter – This combo makes a roux, which is a flavorful thickener for this cheddar baked potato soup. 
  
  I prefer to use unsalted butter so I can salt the dish to taste later. For a gluten-free version, use your favorite GF flour instead.
  
• Chicken Broth – Super flavorful for a soup base, though you can use vegetable broth to make a vegetarian version of this loaded baked potato soup recipe if needed.
  
• Sour Cream & Cream Cheese – These create the most incredible thick and creamy texture! You can substitute the sour cream with plain Greek yogurt.
  
• Cheddar Cheese – You’ll need two different kinds — white cheddar and mild cheddar. 
  
  The white cheddar melts into the soup to make it super cheesy, while the mild cheddar makes a flavorful topping!
  
  Make sure that you’re using fresh shredded cheese! (and you can always put extra cheese on top, too) 
  
• Bacon – This also needs to be cooked and crumbled ahead of time. While optional, it adds so much flavor! 
  
  Sprinkle on top of your cheesy baked potato soup before serving or add it before mashing the potatoes.

Tips and Tricks to Make the Best Loaded Baked Potato Soup

• Have all your ingredients prepped and ready to go.

This easy loaded baked potato soup comes together in a snap, so you’ll want to have everything right at your fingertips.

Slice open the baked potatoes and scoop out every last bit of the flesh, then discard the skins.

Grate the cheese ahead of time too, and measure out the broth and spices. The whole process goes a lot smoother when you can just dump ingredients into the pot!

• Bring the sour cream and cream cheese to room temperature first.

You’ll get a much smoother consistency without having to stir the soup for days. 

All you need to do is measure them out and let them sit on the counter for about 30 minutes.

• Mash until it’s the consistency you like, but don’t get carried away!

I like a chunkier soup, so I mash just enough so there aren’t large lumps floating in there. 

And, the more you mash, the more likely your cheddar baked potato soup will take on a gluey texture.

Get it close enough, knowing that the spuds will break down a bit more as you stir in the cheese and seasonings.

Prep Ahead

• Bake and cool potatoes
• Cook and crumble bacon
• Bring sour cream and cream cheese to room temp
• Shred cheddar cheese

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Toppings make everything better, and this loaded baked potato soup recipe is no different! 

Instead of more white cheddar, sprinkle some mild or sharp cheddar on top of the bowl for another layer of flavor.

Bacon crumbles and chives or green onions are excellent choices too, but you won’t need any sour cream — it’s already in there!

As far as sides go, balance out the heartiness with a fresh salad or some steamed veggies. Some crusty bread is great for mopping up every last drop.

You can also serve smaller bowls of this soup as a side to steak, juicy chicken thighs, or baked pork chops.

Storing and Reheating Cheddar Baked Potato Soup

Ladle leftover soup into an airtight container and refrigerate them for 3 to 4 days. 

It’s best not to freeze cheesy baked potato soup, as the texture will be unpleasant when thawed and reheated.

Warm leftovers over low heat on the stove, stirring constantly. Add a few splashes of chicken broth to loosen it up as needed.

Easy Loaded Baked Potato Soup FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy One Pot Recipes

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Best Homemade Loaded Baked Potato Soup Recipe

Make this Loaded Baked Potato Soup Recipe in just 20 minutes, packed with all the best creamy, cheesy, and savory flavors and textures!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 1-cup servings

Calories 390cal

Author Donna Elick

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 cup sour cream
• 4 ounces cream cheese
• 3 pounds baked potatoes precooked
• 8 ounces shredded sharp white cheddar cheese
• 1 teaspoon kosher salt
• 2 teaspoon black pepper

Toppings

• 6 slices thick cut bacon precooked and crumbled
• 3 ounces shredded mild cheddar cheese
• chopped chives

Instructions

• Warm a large stock pot over medium high heat. Add butter to pot. Once butter starts to melt, whisk in flour.
• Slowly and gradually pour in chicken stock, while whisking continuously. Continue whisking as you incorporate sour cream and cream cheese. Whisk until mixture comes together.
• Slice baked potatoes in half and scoop out the flesh, then add it to the pot.
• Using a potato masher or wooden spoon, smash the potatoes until desired consistency is reached. I like my soup kind of chunky.

  Add sharp white cheddar cheese, salt and pepper and stir until cheese is melted.
• Top with crumbled bacon, mild cheddar cheese and chives. Serve and enjoy!

Nutrition

Serving: 1cup | Calories: 390cal | Carbohydrates: 25g | Protein: 13g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 962mg | Sugar: 2g | Fiber: 3g | Calcium: 235mg | Iron: 1mg

Originally Published October 2013, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Loaded Baked Potato Soup Recipe appeared first on The Slow Roasted Italian.

Best Peach Cobbler Recipe

This easy peach cobbler with fresh peaches has been a staple in our home since 2009. It’s one of those recipes that never gets old and never lasts more than a day or two!!!

I’ve brought it to family BBQs, potlucks, lazy Sundays on the couch… and every single time, it gets that wide-eyed, “Wait, WHO made this???” reaction.

The peaches get jammy and sweet, the topping bakes up golden and crisp, and that sugary crust?? Don’t even get me started.

I’ve made this Southern style peach cobbler so many times I could do it in my sleep… but I still get excited every time it comes out of the oven bubbling and smelling like pure peach perfection.

Pro tip? Never skip the scoop of vanilla ice cream on top. It’s the law. {wink}

Can’t get enough of that peach flavor? Try this classic dessert in milkshake form… it’s delicious!

I also have a slow cooker version of this Southern peach cobbler recipe, or you can enjoy those craveable cinnamon-spiced flavors in cheesecake form instead.

INGREDIENT NOTES

• Peaches: Ripe but firm peaches are best for this peach cobbler recipe. You’ll be able to create thin slices, which will also soften to perfection in the oven. 
  
  Overripe or canned fruit is already too soft, though frozen slices could be used in a pinch. Just be sure to thaw and drain them before use.
  
• Sugar: Use a blend of regular granulated and brown sugar. It’s just the right amount of sweetness, plus a hint of caramel flavor that pairs so well with peaches. 
  
  You’ll also need some extra granulated sugar to sprinkle over the cobbler topping!
  
• Cornstarch: Helps thicken the peach juices into a luscious filling.
  
• Spices: Ground cinnamon and nutmeg add loads of warmth to the fruit and really put this dessert over the top. Mace or cloves could be used in place of the nutmeg if needed.
  
• Lemon Juice: Brightens the filling and enhances the natural sweetness. Use freshly squeezed juice for the best flavor!
  
• Unsalted Butter: Cut chilled and cubed butter into the flour mixture for the perfect crumbly topping. I like to prep this ahead so it’s super cold and ready to use when I need it!

VARIATIONS

Peach-Berry Cobbler: Add 1 cup blueberries or raspberries to the filling.

Crunchy Topping: Sprinkle coarse turbinado sugar on top instead of regular sugar.

Extra Southern Twist: Add a splash of bourbon to the peach filling for extra depth.

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose.

Single Serve: Bake in ramekins for individual peach cobblers.

SOUTHERN PEACH COBBLER RECIPE FAQ

After making this Southern peach cobbler for well over 15 years, I’ve learned that balance is key. Not too sweet, just enough spice, and a topping that’s crisp on the outside and soft underneath.

Using both brown sugar and white sugar adds depth to both the peaches and the dough, while a touch of cinnamon and nutmeg gives it that unmistakable Southern charm.

Boiling water activates the baking powder quickly, giving the topping its signature lift and texture.

I’ve tested it every which way, and this method gives you that perfect jammy, golden cobbler every single time.

TOOLS NEEDED

• Large mixing bowls
  
• Sharp knife and cutting board
  
• 2-quart baking dish
  
• Pastry blender or forks (for cutting in butter)
  
• Wooden spoon or silicone spatula
  
• Baking sheet (to catch any drips)

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Recipes Using Peaches

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Southern Peach Cobbler + Video

This is the Best Peach Cobbler Recipe you'll ever try! Fresh sweet peaches baked with a crispy cobbler topping is the perfect summer dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 332cal

Author Donna Elick

Ingredients

For the Peach Filling

• 8 fresh peaches, peeled, pitted, and sliced into thin wedges
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch

For The Cobbler Topping

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 12 tablespoons unsalted butter, chilled and cut into small pieces
• 1/2 cup boiling water

for sprinkling

• 3 tablespoons granulated sugar

Instructions

• Preheat the Oven: Preheat oven to 400°F if using a dark or glass pan, or 425°F if using a light metal baking dish.
• Make the Peach Filling: In a large mixing bowl, combine 8 fresh peaches, peeled, pitted, and sliced into thin wedges, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, and 2 teaspoons cornstarch. Toss gently until evenly coated.
• Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish. Bake for 10 minutes while you prepare the topping.
• Prepare the Topping: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt. Using your fingertips or a pastry blender, cut in 12 tablespoons unsalted butter, chilled and cut into small pieces until the mixture resembles coarse crumbs. Add 1/2 cup boiling water and stir gently until just combined. Do not overmix.
• Assemble the Cobbler: Remove the dish from the oven and drop spoonfuls of the topping over the warm peaches. Don’t worry about covering the whole surface. You want those peaches to peek through.
• Finish and Bake: Sprinkle the entire cobbler with 3 tablespoons granulated sugar. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
• Serve: Let cool slightly. Serve warm with a big scoop of vanilla ice cream, if desired.

Video

Notes

Make-Ahead Tips: You can slice and sugar the peaches a few hours in advance and store them in the fridge. Assemble the topping just before baking.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezing Instructions: Freeze fully baked and cooled cobbler in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

Customization Ideas: Add a handful of blueberries or raspberries to the peach filling for a fun twist. For a crunchier topping, sprinkle coarse sugar over the topping before baking. Serve with cinnamon ice cream for a spicy-sweet finish.

Nutrition

Serving: 1 | Calories: 332cal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 284mg | Sugar: 37g | Fiber: 2g | Calcium: 62mg | Iron: 1mg

Originally published September 2011, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Best Peach Cobbler Recipe Ever + Video appeared first on The Slow Roasted Italian.

These dessert bars are a delicious combination of traditional pecan pie with a buttery shortbread crust.

What I enjoy about this pecan pie bar recipe, besides the flavor, is that they’re simple to cut into bars to share and are perfect for a holiday cookie exchange. 

They taste like traditional pie but with a gooey filling in an even layer that is the perfect balance between sweet and delicious. And I just love that pecan topping! 

You can whip these up for a big crowd – just be sure to cut them into smaller pieces so that everyone gets some. 

The sweet filling will remind you of a piece of pecan pie – and there’s no denying the texture of those crunchy pecans! 

Gather the simple ingredients needed to make these delicious bars and savor the flavors of pecan pie! 

The hardest part of this easy recipe is not eating the entire pan! It’s one of the best pecan recipes, and pecan pie lovers will go crazy for them! 

Pecan Pie Bars

Pecan pie has always been one of my family’s favorite holiday recipes — but let’s face it, we’re not always in a pie mood (shocking, I know!). 

These little shortbread pecan bars give you all the flavor in a lighter snack. You can get just a taste without eating a whole slice!

Put a rich & creamy spin on this classic dessert with my pecan pie cheesecake bars recipe!

Or switch it up with our Caramel Pecan Buttermilk Pie that makes a silky, custard-style pie!

Who can work pecans into almost any recipe? We can! Take these ice cream, pancake, and cookie recipes, for example. We’re just nuts for nuts!

To see us make this pecan bars recipe from start to finish, watch the video in this post!

Ingredient Notes & Substitutions

• Unsalted Butter – You can use regular salted butter to make the shortbread baked crust too — just leave out the additional salt in the recipe. 
  
  And keep in mind it should be room temperature! Give it at least 30 minutes on the countertop. You don’t want to use cold butter for the crust mixture. 
  
• Granulated Sugar – For the crust! Since we’ll be creaming the sugar with the butter, coconut sugar is the only good substitute for the crust of these delicious pecan pie bars. 
  
• Light Brown Sugar – For the pie filling! Dark brown sugar works as well, especially if you want a richer flavor. 
  
  Remember that this pecan pie bars recipe calls for packed sugar — really pack it down in there!
  
• Light Corn Syrup – I’ve heard some like to use maple syrup as a substitute for light syrup — sounds delicious and seasonal! 
  
  Agave or a homemade simple syrup would both be totally fine to use too. All of these will still keep that pecan pie filling sweetness and flavor. 

Tips for Making Shortbread Pecan Bars

• Avoid Overbaking! 

Don’t wait until the pecan bars have totally set to remove them from the oven. 

Remove from the heat when the center is still jiggly — they’ll set while they cool. 

If they’re still too wiggly after some time at room temperature, bake them a bit longer. Better safe than burnt!

• Make Them Dairy Free

The butter and heavy cream are your lactose offenders here, so you’ll need suitable substitutes. 

Plant-based butters and margarine are all well and good — as long as they’re in stick form, not a tub. 

As for the cream, full-fat coconut milk is often easier to find than dairy-free whipping cream. 

• Get Clean Slices.

Pecan pie bars cut cleanly after they’ve chilled in the refrigerator. No sticky knives to be seen! 

If you’re going to freeze them and serve them later, then you’ll want to chill, slice, and then freeze. Just a little time-saving tip!

Freezing them in pecan pie squares means that the next time you eat them, they’re literally ready to thaw and enjoy. 

Storing and Freezing Homemade Pecan Bars

Yes, shortbread pecan bars need to be refrigerated. There’s cream in there, after all! Chill for up to 5 days in the fridge.

As for freezing, layer up your pecan bars in a freezer bag with parchment paper between the slices to prevent them from sticking together. 

They’ll last for 6 months! Thaw them either in the fridge or on the counter for delayed snacking. This is a great way to store leftover bars so that you can enjoy them any time of year. 

Pecan Bars Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video

Pecan Pie Bars are nutty and sticky on top but sweet and tender underneath! Serve shortbread pecan bars for a tasty holiday treat!

Course Dessert

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24 – 36

Calories 841cal

Author Donna Elick

Equipment

• stand mixer
• 18×12 baking pan
• 4 quart sauce pan

Ingredients

Shortbread Crust

• 1 1/4 pounds unsalted butter 5 sticks, room temperature
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt

Pecan Pie Topping

• 1 pound unsalted butter 4 sticks
• 1 cup light corn syrup
• 3 cups light brown sugar packed
• 1/4 cup heavy cream
• 2 pounds pecans chopped

Instructions

• Preheat the oven to 350°F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18×12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
• Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
• Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Video

Notes

FOR A 9×13 pan (serves 18)

Crust

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

6 tablespoons granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Topping:

1/2 pound (2 sticks) unsalted butter

1/2 cup light corn syrup

1 1/2 cups light brown sugar, packed

2 tablespoons heavy cream

1 pound pecans, chopped

Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.

 

FOR AN 8×8 pan (serves 9)

Crust

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature

3 tablespoons granulated sugar

1 large egg

3/4 teaspoon pure vanilla extract

1 cups + 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Topping:

1 stick (1/2 cup) unsalted butter

1/4 cup light corn syrup

3/4 cups light brown sugar, packed

1 tablespoon heavy cream

1/2 pounds pecans, chopped

Nutrition

Serving: 1 | Calories: 841cal | Carbohydrates: 67g | Protein: 7g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 122mg | Sodium: 66mg | Sugar: 46g | Fiber: 4g | Calcium: 76mg | Iron: 2mg

Originally published January 2013, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video appeared first on The Slow Roasted Italian.

This easy chicken recipe is one of the best! I’ve made this chicken dumpling soup recipe for years – and I’ve always had the best results. The pillowy dumplings with cooked chicken create an amazing comfort dish. 

I literally dream about the tender dumplings – because they’re so soft and delicious! I always make a large pot because I know that this cozy recipe is going to be the perfect ending to a long day.

You just can’t deny the texture of the fluffy homemade dumplings with the delicious cooked chicken and thick broth. The finished dish is literally perfection. 

For the full instructions, check out the printable recipe card below! 

Chicken & Dumpling Recipe 

Chicken and dumplings is the ultimate comfort food, made with easy dumplings from scratch! 

Every bite of this hearty stew oozes with thick, creamy goodness, and the added veggies take it to the next level. 

If this is your first time making this dumpling soup recipe, get ready for the whole family to be hooked. It’s a southern staple in my house! 

This stove top chicken & dumpling recipe is the perfect one pot meal for family dinner on a busy weeknight. 

It’s literally the perfect comfort food that is easy peasy. You’ll love the creamy texture. 

You’ll be amazed by how easy it is to prepare – ready in just 30 minutes! Perfect for a comforting meal on a chilly day. 

For more creamy chicken dinners that comes together fast, our Chicken Lazone and Chicken Stroganoff are impressive weeknight dinners!

Need more simple & easy 30-minute meals? Try my Spanish Chicken & Rice or Sausage and Gnocchi Soup!

For more delicious quick chicken meals, try my copycat Olive Garden Chicken and Gnocchi Soup or my easy Air Fryer Chicken Tenders. 

Chicken and Dumplings Ingredient Notes and Substitutions

• Boneless Skinless Chicken Breast – If you prefer dark meat, boneless skinless chicken thighs are a great alternative. 
  
  This recipe also works well with turkey cutlets, or with rotisserie chicken if you’re in a hurry. Leftover shredded rotisserie chicken works great. 
  
• Chicken Broth – Chicken stock will work just fine too for this chicken & dumpling recipe.
  
• Milk – This will give your dish its creamy consistency. I recommend whole milk, but you can also use low-fat milk.
  
• Seasoning – Simple dried seasonings will bring the flavor out in this dish. This recipe uses salt, pepper, garlic powder, onion, basil, and parsley. 
  
  But you can certainly use fresh herbs, or add dried rosemary and sage if you have those on hand! 
  
• Vegetables – Feel free to add your favorite vegetables. I use frozen peas and carrots here, but spinach and celery would also make excellent additions.
  
  You could even add Brussels sprouts to pair with the chicken mixture. 
  
• Dumpling Dough – Make easy homemade dumplings from scratch with just 5 ingredients — flour, softened butter, milk, baking powder, and salt. That’s all you need to make the best dumplings! 
  
  If you don’t have time to make homemade dumplings for this easy recipe, you can use storebought biscuit dough as well. 

Tips and Tricks for 30 Minute Chicken and Dumplings 

• Create a Slurry. Combine flour and milk in a sealable container like a Mason Jar, and shake it up. 
  
  You’ll get a smooth flour mixture called a slurry, which will help to thicken your sauce. 
  This turns this recipe into more a a creamy chicken dumpling soup, loaded with flavor. 
  
• Don’t Overwork or Overcook Dumplings. Be careful not to overmix your dumpling dough or to cook it for too long in the pot, otherwise you might end up with dumplings that are too hard. 
  
  Perfectly cooked dumplings turn out light, fluffy, and tender.
  
• Test with a Toothpick. When your stew is close to ready, poke a dumpling with a toothpick. Your dumplings will be ready once the toothpick comes out clean. 
  
  If there’s some residue on the toothpick, give them a few more minutes to finish cooking.
  
• Try the Instant Pot. If you love this quick chicken and dumplings recipe, try my instant pot version next. 
  
  It’s just as tasty as the stove top version, but uses buttermilk biscuits for the dumplings instead! Either way, it will be a family favorite! 
  
• Add fresh seasonings. If you want to add a bit of fresh thyme to this dumplings recipe, it’s a great way to add more flavor. 
  
  Minced garlic is also a great choice, and even a few bay leaves can help bump up the taste. 

Storing and Reheating Leftovers

This quick chicken and dumplings recipe is freezer-friendly and easy to store if you have leftovers!

Allow leftovers to cool before transferring to an airtight container. They will keep in the refrigerator for up to 5 days.

If you want to keep them longer, place a layer of plastic wrap over the dish, under the lid, before popping the container into the freezer. 

This will help prevent freezer burn. You can store your leftovers for about 3-4 months in the freezer.

When you’re ready to enjoy this meal, allow it to defrost in the refrigerator and then reheat on the stovetop on low heat. 

You may need to add milk or cream to help loosen it up.

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• 1 Tablespoon Scoop – Use this to drop dumplings right into the pot!

Chicken & Dumpling Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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30-Minute Creamy Chicken and Dumplings Recipe + Video

This Chicken & Dumpling Recipe makes a one pot hearty stew with veggies and homemade dumplings in 30 minutes. You’re going to love it!

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 1 cup servings

Calories 358cal

Author Donna Elick

Equipment

• dutch oven
• 1 tablespoon scoop
• mason jars

Ingredients

• 4 cups chicken broth
• 1 cup water
• 2 tablespoons unsalted butter
• 2 teaspoons poultry seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 pound boneless skinless chicken breast
• 1 cup all-purpose flour
• 3 cups milk
• 2 cups frozen peas and carrots

Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon butter softened
• 1 cup milk

Instructions

• In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
• Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
• In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
• Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
• Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Video

Nutrition

Serving: 1 | Calories: 358cal | Carbohydrates: 43g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 1158mg | Sugar: 7g | Fiber: 1g | Calcium: 265mg | Iron: 3mg

Originally published November 2012, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 30-Minute Creamy Chicken and Dumplings Recipe + Video appeared first on The Slow Roasted Italian.

Grab your casserole dish and get ready to whip up this sweet potato mixture! The recipe card proves how simple and easy it is to use fresh sweet potatoes! 

I love making this easy sweet potato casserole for Thanksgiving dinner, or a simple Sunday dinner as well. 

The creamy sweet potatoes paired with the pecan topping make me forget that other side dishes even exist. 

You’ll find this as a staple for holiday meals and at the holiday table, and that’s just because it really is the best sweet potato casserole recipe ever. 

The warm spices are just part of the reason that this is such a popular recipe – but I love being able to use other everyday ingredients as well.

It’s the perfect side dish with simple ingredients for family gatherings. 

And it curbs my sweet tooth as well! Find out why this is a family favorite in our house during the holiday season! 

Southern Sweet Potato Casserole

You don’t need to wait for the holidays to enjoy Southern style sweet potato casserole! Or, how about a savory option? It’s wonderful alongside pork tenderloin or even some simple chops.

Feeding a crowd? Cook a whole chicken in the smoker or air fryer and throw together a quick salad or some roasted veggies to round out the meal.

If you are, in fact, planning your next holiday meal, I’ve got you covered! 

There’s a helpful guide to help you plan your menu as well as a handful of easy sides with make-ahead tips.

Tips for Making Roasted Sweet Potato Casserole

• Use room temp ingredients. Allow the eggs and cream to warm on the counter while you boil the potatoes. 
  
  This will help them blend easier into the base and prevent any texture changes when added to the hot potatoes. 
  
• Swap out the nuts. While pecans are the classic choice, the topping for your roasted sweet potato casserole would be equally delicious with walnuts instead.
  
• Make it extra Southern. Add a splash of your favorite bourbon to the base instead of vanilla extract. For the best flavor, avoid blends or bottom-shelf bottles.
  
• Want to save some time? Cook the sweet potatoes in the microwave instead! Leave them whole and unpeeled, but rinse them to remove any dirt. 
  
  Wrap each one in a paper towel while wet and microwave until soft — start with 10 minutes and add more time if needed. 
  
  Then, slice open and scoop out the centers.

Make Ahead Instructions

We all know the holidays can get hectic, and counter space is the first to go! Assemble your Southern casserole ahead of time to cut down on day-off prep.

Simply prepare the base the day before and put it in your baking dish. Cover the dish tightly with plastic wrap or foil and pop it in the fridge.

Then, bring Southern style sweet potato casserole to room temperature the day of, add the streusel topping, and bake. Easy peasy!

How to Store Leftovers

More than likely, you’ll have some leftovers of this comforting dish. (and yes, it’s just as delicious the next day!) 

Just be sure to let this easy recipe cool to room temperature, and then store any leftovers in an airtight container. Keep the container in the fridge to stay chilled. 

When you’re ready to reheat and eat, you can easily

warm up this classic side dish in the microwave. Be sure to reheat the entire serving so that it is heated through. Nothing beats leftover comfort food! 

Southern Sweet Potato Casserole Recipe FAQ

Storing and Reheating Southern Casserole

If you manage to have any leftovers at all, transfer them to a sealed container and enjoy them within 3 to 5 days.

You can warm Southern casserole quickly in the microwave, but I recommend popping this dish back in the oven so the topping can crisp back up. 

If you have an air fryer, you can reheat individual portions in there as well!

You can also freeze Southern sweet potato casserole!

Follow the make-ahead instructions above, then wrap the dish tightly with plastic wrap and foil. 

Place in the freezer for up to 3 months and thaw in the refrigerator overnight.

Then, prepare the streusel topping and sprinkle it over the top before baking.

Enjoy!

With love, from our simple kitchen to yours.

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Southern Sweet Potato Casserole Recipe + Video

Southern Sweet Potato Casserole is rich and creamy, just like grandma used to make! Add a pecan streusel topping for extra crunch.

Course Side Dish

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 499cal

Author Donna Elick

Equipment

• 9×13-inch baking pan This set is one of my favorites! It comes with a lid for easy storage and is great for dinner casseroles too.
• mixing bowls I like to have a variety of sizes on hand, and this set has them all.
• potato masher
• electric hand mixer
• heat-resistant silicone spatula

Ingredients

• 5 pounds sweet potatoes peeled and cut into 1″ pieces
• 4 tablespoons unsalted butter melted
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 tablespoon pure vanilla extract
• 1 teaspoon kosher salt
• 2 large eggs beaten

Topping

• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter room temperature
• 1/2 teaspoon kosher salt

Instructions

• Preheat oven to 350°F. Grease an 9″x13″ casserole dish.
• Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth.
• Add the remaining ingredients (except topping ingredients). Add the eggs last so they don’t cook when they hit the hot potatoes. Mix until combined.
• Spoon the sweet potatoes into the casserole dish and smooth out. Set aside.
• Prepare the topping: In a medium bowl, combine the topping ingredients and mix with a fork until crumbly.
• Sprinkle the topping on the sweet potatoes.
• Bake for 30-35 minutes until the streusel is crisp and golden brown.
• Serve and enjoy!

Video

Notes

To make ahead prepare the base the day before and place it in your baking dish. Then, bring it to room temperature the day of, add the streusel topping, and bake.

Nutrition

Serving: 1 | Calories: 499cal | Carbohydrates: 80g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 421mg | Sugar: 44g | Fiber: 7g | Calcium: 108mg | Iron: 2mg

Originally published November 2013, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Southern Sweet Potato Casserole Recipe + Video appeared first on The Slow Roasted Italian.