WHY YOU’LL LOVE CHICKEN CORN CHOWDER WITH BACON

• Big, bold comfort-food flavor
  
• Loaded with bacon, chicken, corn, and cheese
  
• Thick, creamy chowder that eats like a meal
  
• Feeds a crowd easily
  
• Reheats beautifully for leftovers

Chicken Bacon Corn Chowder

If you’re a soup-for-dinner kind of person, you’re in the right place! We have over 75 soup recipes on TSRI, from brothy favorites to creamy delights and everything in between.

But chicken corn chowder with bacon and cheese? This is a soup that means business.

You don’t serve this as a starter. This is the dinner. It’s one of those recipes where every ingredient earns its place.

Bacon sets the tone, the chicken makes it filling, and the corn keeps it from feeling too heavy. Then the cheese shows up and pulls everything together into something that feels indulgent but still familiar.

This is the kind of chowder I make when it’s cold, or when people are hungry, or when I just want something that feels generous. Big pot. Big bowls. No one leaves the table still hungry.

INGREDIENT NOTES

• Thick-Cut Bacon: Holds its texture and adds smoky depth throughout the chowder.
  
• Chicken Breasts: Cut into small pieces so they stay tender and cook quickly.
  
• Corn: Frozen or fresh both work in this recipe. The natural sweetness balances the richness.
  
• Half & Half: Makes chicken corn and bacon chowder extra creamy. Use equal parts milk and heavy cream if needed.
  
• Smoked Paprika: Adds warmth and subtle smokiness without overpowering.
  
• Colby Jack & Sharp Cheddar: One for melt, one for flavor. Together they’re perfect.

VARIATIONS

Spicy: Add a pinch of cayenne, some diced jalapeños, or a can of diced green chiles (drained).

Extra Cheesy: Stir in an extra handful of shredded cheddar at the end.

Potato Swap: Replace red potatoes with Yukon Gold or another waxy potato. Avoid russets.

No Bacon: Use extra butter or oil to cook the chicken and add extra smoked paprika for depth.

Even Richer: Swap half and half for heavy cream.

Lighter Version: Use whole milk and reduce the amount of cheese slightly.

SERVING SUGGESTIONS

• Finish with extra bacon and parsley on top.
  
• Serve with crusty bread, buttery dinner rolls, or copycat cheddar bay biscuits.
  
• Cheesy chicken corn chowder is great with a simple green salad on the side.
  
• Perfect for potlucks or family dinners. This recipe serves 12!
  
• Stretch servings and pair smaller bowls with BLT sandwiches.

CHICKEN CORN AND BACON CHOWDER FAQ

This chicken and corn chowder with bacon works because it layers fat, starch, and protein intentionally.

Rendering the bacon first creates a flavorful fat that carries smoke and salt through the entire dish. Coating the onions with flour before adding liquid forms a light roux that thickens the broth evenly as it simmers.

Potatoes release starch as they cook, reinforcing the chowder’s body without making it gluey.

Half and half provides milk fat that softens the seasoning and creates richness, while adding the cheese at the end prevents protein tightening and graininess.

Gentle heat after the cheese melts keeps the emulsion stable, giving you a smooth, creamy chicken bacon corn chowder that holds together bowl after bowl.

TOOLS NEEDED

• 6-quart Dutch Oven: Gives you space to build flavor without crowding. A soup pot will work in a pinch.
  
• Slotted Spoon: For removing bacon while leaving the grease behind.
  
• Wooden Spoon: Ideal for stirring thick chowder and scraping all the tasty bits from the bottom of the pot.
  
• Vegetable Peeler: For the potatoes.
  
• Chef’s Knife: Evenly chopped chicken and veggies matter for timing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Chicken Pot Pie Soup

Roasted Tomato Basil Soup

One Pot Mac and Cheese Soup

Crockpot Chicken Noodle Soup Recipe (15 Minute Prep)

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Chicken Bacon Corn Chowder

Make Chicken Bacon Corn Chowder for a hearty, cheesy, and crowd-pleasing soup that's ultra cozy without weighing you down. A TSRI classic!

Course Soup

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 (about 1 ½ cups per serving)

Calories 452cal

Author Donna Elick

Ingredients

• 1/2 pound thick-cut bacon, about 6 slices, cut into pieces
• 2 tablespoons butter or butter-flavored olive oil
• 1 medium yellow onion, diced
• 1 tablespoon minced garlic about 3 cloves
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup all-purpose flour
• 2 teaspoons smoked paprika
• 1 to 2 teaspoons kosher salt divided
• 1 teaspoon fresh ground black pepper
• 4 cups frozen corn or kernels cut from about 4 large ears fresh corn
• 2 cups red potatoes, peeled and diced (about 4 to 5 small potatoes)
• 3 cups chicken stock
• 2 cups half and half
• 8 ounces shredded Colby Jack cheese
• 8 ounces shredded sharp cheddar cheese
• Fresh parsley, chopped optional garnish

Instructions

• COOK BACON: Place a 6-quart Dutch oven over medium-high heat. Add 1/2 pound thick-cut bacon, about 6 slices, cut into pieces and cook, stirring occasionally, until lightly crisp, about 10 minutes. If the bacon cooks too quickly, reduce the heat or briefly remove the pot from the burner.
• REMOVE BACON: Use a slotted spoon to transfer the bacon to an upside-down pot lid or plate. Leave about 2 tablespoons bacon drippings in the pot and drain off any excess.
• COOK CHICKEN: Add 2 tablespoons butter or butter-flavored olive oil to the pot. Add 1 pound boneless skinless chicken breasts, cut into bite-size pieces in a single layer and cook, stirring occasionally, until cooked through, about 4 to 5 minutes.
• REMOVE CHICKEN: Transfer the cooked chicken to the plate with the bacon. Set aside.
• SAUTÉ AROMATICS: Reduce the heat to medium. Add 1 medium yellow onion, diced and 1 tablespoon minced garlic to the pot. Cook for about 2 minutes, until the onion begins to turn translucent.
• ADD SEASONING AND FLOUR: Sprinkle 1/2 cup all-purpose flour, 2 teaspoons smoked paprika, 1 to 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper over the onions. Stir well to coat the onions evenly.
• BUILD CHOWDER: Reserve about 2 tablespoons of the cooked bacon for garnish. Add 3 cups chicken stock, 2 cups half and half, 4 cups frozen corn or kernels cut from about 4 large ears fresh corn, 2 cups red potatoes, peeled and diced, cooked chicken, and remaining bacon to the pot. Stir to combine.
• SIMMER: Cover and cook for about 15 minutes, until the potatoes are fork-tender.
• ADD CHEESE: Stir in the 8 ounces shredded Colby Jack cheese and 8 ounces shredded sharp cheddar cheese until melted and fully combined.
• HOLD: Reduce the heat to low and simmer gently until ready to serve, stirring occasionally.
• SERVE: Ladle into bowls and garnish with reserved bacon and Fresh parsley, chopped, if desired.

Notes

Prep Tip: If cooking while prepping feels stressful, take 10 minutes before starting to prep all ingredients. This recipe flows much more smoothly when everything is ready.

Consistency: The chowder will continue to thicken as it cools. Add additional milk or chicken stock to loosen as needed.

Half and Half Note: Half and half is found in the dairy case near the cream. It is equal parts milk and cream. You can substitute all heavy cream for a richer chowder or all whole milk for a lighter version.

Reheating: Reheat gently on the stovetop or in the microwave. Add milk or stock as needed to thin.

Freezing: If freezing, prepare the chowder without the potatoes. Add diced potatoes when reheating and cook until fork-tender.

Nutrition

Serving: 1 | Calories: 452cal | Carbohydrates: 25g | Protein: 25g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 732mg | Sugar: 3g | Fiber: 2g | Calcium: 321mg | Iron: 1mg

Originally published November 2015, updated and republished January 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 Chicken Bacon Corn Chowder appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHICKEN STROGANOFF

• Fast, one-skillet dinner
  
• Creamy without feeling rich or heavy
  
• Uses simple, pantry-friendly ingredients
  
• Classic comfort food flavors
  
• Reheats beautifully for leftovers

Chicken Stroganoff

This is one of those dinners I make when I want something comforting, but I don’t want to drag it out all night.

It comes together quickly, but it still feels like real food… the kind you sit down to, not just grab and go.

We’ve made a lot of stroganoff over the years.

From our crockpot beef stroganoff (when we want something slow and hands-off) to the ground beef stroganoff that’s been on repeat for busy weeknights.

This recipe for chicken stroganoff fills a different spot. It’s lighter, faster, and still has that creamy, savory sauce everyone loves.

Spoon it over noodles, sprinkle a little parsley, and dinner’s done without a lot of effort!

And if you love stroganoff as much as we do, the Creamy Beef Stroganoff with Egg Noodles from our cookbook is another favorite.

Classic, cozy, and absolutely worth pulling out when you want the full comfort-food experience.

INGREDIENT NOTES

• Chicken Breasts: Cut into bite-size pieces so they cook quickly and stay tender.
  
• Mushrooms: Crimini add deeper flavor, but white mushrooms work just fine.
  
• Flour: Lightly coats the chicken and helps thicken the sauce later.
  
• Chicken Stock: Forms the backbone of the creamy chicken stroganoff sauce. Use a good one! I like Kitchen Basics.
  
• Sour Cream: Adds tang and creaminess. Always stir this in off the heat (or it will curdle).

VARIATIONS

Extra Mushrooms: Double up if you’re a mushroom fan!

Garlic-Lover: Add an extra clove or two.

Creamier: Add a splash of heavy cream along with the sour cream.

No Noodles: Serve creamy chicken stroganoff over rice or mashed potatoes.

Herb Switch: Swap the thyme for parsley or a pinch of dill.

SERVING SUGGESTIONS

• Spoon hot chicken and mushroom stroganoff over tender egg noodles.
  
• Finish with extra black pepper if you’d like.
  
• Add a simple green salad on the side.
  
• Make the meal even heartier with garlic green beans or rosemary roasted onions.
  
• Great with crusty bread to catch the sauce.

CHICKEN STROGANOFF RECIPE FAQ

This chicken stroganoff recipe works because it layers thickening and flavor in stages.

Coating the chicken lightly in seasoned flour creates surface starch that later helps thicken the sauce without needing a heavy roux.

Browning the chicken and vegetables develops flavor through the Maillard reaction, which becomes part of the sauce once the stock is added.

Cooking the flour briefly in the pan allows the starch granules to hydrate evenly when liquid is introduced, preventing lumps.

Sour cream is stirred in off heat so its milk proteins stay stable, giving the sauce richness and tang without breaking.

The result is a smooth, cohesive sauce that clings to the noodles instead of pooling at the bottom of the plate.

TOOLS NEEDED

• Large Skillet: A wide surface helps everything brown and simmer evenly.
  
• Mixing Bowl: For seasoning the chicken evenly.
  
• Wooden Spoon or Spatula: For stirring without tearing the chicken.
  
• Pot for Noodles: Cook those while the sauce simmers.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chicken Dinner Recipes

Chicken Enchilada Skillet

KFC Chicken Pot Pie (Best Copycat Recipe)

Mushroom Chicken Panda Express (Copycat Recipe)

Easy Chicken Parmesan Pasta (25-Minute Recipe) + Video

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Chicken Stroganoff

Creamy Chicken Stroganoff combines chicken and mushrooms with a rich gravy. Ready in under 30 minutes and delicious over egg noodles.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 (about 1 ½ cups per serving)

Calories 550cal

Author Donna Elick

Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/4 teaspoon fresh ground black pepper
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons unsalted butter divided
• 1/2 medium yellow onion, diced (about ¾ cup)
• 8 ounces crimini mushrooms, sliced
• 1 tablespoon garlic, minced (about 3 cloves)
• 1/2 teaspoon dried thyme
• 1 tablespoon unsalted butter
• 2 cups chicken stock
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• 8 ounces egg noodles, cooked and drained
• Fresh parsley, chopped for garnish

Instructions

• SEASON CHICKEN: In a small bowl, mix together 2 tablespoons all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon paprika, and 1/4 teaspoon fresh ground black pepper. Add 1 pound boneless skinless chicken breasts, cut into bite-size pieces to a mixing bowl, sprinkle with the seasoning mixture, and toss until evenly coated.
• COOK VEGETABLES: Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1/2 medium yellow onion, diced and cook for 2 minutes, until slightly softened. Add 8 ounces crimini mushrooms, sliced and cook for another 2 minutes, until they release their moisture.
• BROWN CHICKEN: Push the vegetables to the sides of the skillet and add the chicken to the center. Cook for 2 minutes, flip, and cook another 2 minutes, until lightly browned. The chicken does not need to be cooked through at this stage.
• ADD AROMATICS: Make a small space in the center of the skillet. Add the remaining 1 tablespoon unsalted butter, 1 tablespoon garlic, minced, and 1/2 teaspoon dried thyme. Cook for about 30 seconds, until fragrant.
• BUILD SAUCE: Sprinkle the remaining 2 tablespoons all-purpose flour over the skillet and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in 2 cups chicken stock and add 1 tablespoon Worcestershire sauce. Stir to combine and bring to a gentle simmer.
• SIMMER: Let the sauce simmer for 5 minutes, stirring occasionally, until thickened and the chicken is cooked through.
• FINISH: Remove the skillet from the heat and stir in 1/2 cup sour cream until smooth. Taste and add additional salt if needed.
• SERVE: Serve the stroganoff over 8 ounces egg noodles, cooked and drained and garnish with Fresh parsley, chopped.

Notes

Make-Ahead: This dish is best served fresh, but leftovers reheat well.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently over low heat or in the microwave. Stir well to keep the sauce smooth.

Mushroom Swap: White button mushrooms work just as well if crimini are not available.

Sour Cream Tip: Always stir sour cream in off heat to prevent curdling.

Nutrition

Serving: 1 | Calories: 550cal | Carbohydrates: 54g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 830mg | Sugar: 4g | Fiber: 3g | Calcium: 88mg | Iron: 3mg

Originally published March 2018, updated and republished January 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 Chicken Stroganoff appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS GUINNESS SHEPHERD’S PIE RECIPE

• Deep, savory flavor with no bitterness
  
• Classic comfort food with a twist
  
• Perfect make-ahead dinner
  
• Feels special without being complicated
  
• Ideal for St. Patrick’s Day and cold nights

Guinness Shepherd’s Pie

Let me tell you… this is one of those dinners that feels solid. You put it in the oven, the house smells incredible, and everyone suddenly knows it’s going to be a good night.

The Guinness does something magical here. It doesn’t scream “beer.” It just deepens the gravy and makes everything taste more intentional. Richer. More comforting. Like you planned ahead… even if you didn’t.

And the mashed potatoes on top are generous, because that’s the point. You want that creamy layer soaking up the gravy underneath. This is not a neat-and-tidy dish. It’s spoonable, cozy, and meant to be eaten slowly.

Shepherd’s pie with Guinness is the kind of meal that makes people linger at the table. And that’s always a win!

INGREDIENT NOTES

• Lean Ground Beef: Keeps the filling hearty without excess grease.
  
• Guinness Stout: Adds depth and richness, not bitterness.
  
• Beef Stock: Deepens the flavor and builds the base of the gravy. Mushroom stock or vegetable stock + Worcestershire will work in a pinch.
  
• Flour: Thickens the gravy so it holds together under the potatoes.
  
• Tomato Paste: Adds umami and balance to the stout.
  
• Russet or Yukon Gold Potatoes: Both mash smoothly, with enough starch to create a thick topper for Guinness shepherd’s pie.
  
• Whole Milk or Cream: Adds richness and moisture to the mashed potato topping.

VARIATIONS

No Alcohol: Replace the Guinness with additional beef stock.

Lamb Version: Swap ground beef with ground lamb.

Cheesy Top: Mix a little shredded cheddar into the mashed potatoes.

Extra Veggies: Sauté sliced or chopped mushrooms with onions and celery for more depth.

Flavor Swap: Mash sweet potatoes instead of Russets or Yukon Gold.

Rustic Finish: Rough up the potato top with a fork for extra browning.

Leftover Saver: Make double mashed potatoes for another meal, then use the extra for the topping.

SERVING SUGGESTIONS

• Enjoy with a simple green salad and freshly baked beer bread (or crusty bread for scooping).
  
• Add a side of roasted vegetables for an even heartier meal.
  
• Shepherd’s pie with Guinness is the perfect centerpiece for a St. Patrick’s Day dinner
  
• Finish the meal with a slice of Guinness chocolate cake or boozy Baileys brownies.
  

SHEPHERD’S PIE GUINNESS FAQ

This Guinness shepherd’s pie recipe works because it builds a stable, flavorful gravy before baking. 

Browning the beef develops savory compounds through the Maillard reaction, which form the backbone of the filling.

Sprinkling flour directly onto the meat allows the starch to absorb fat and thicken efficiently once liquid is added. 

Guinness contributes roasted malt flavors and mild acidity, which enhance umami without adding bitterness. Simmering reduces the liquid just enough to concentrate flavor while softening the carrots. 

The mashed potatoes act as both topping and insulator, trapping steam during baking so the filling stays moist while the top sets and lightly browns. 

Resting Guinness shepherd’s pie before serving allows the starches to stabilize, giving you clean scoops instead of a loose filling.

TOOLS NEEDED 

• Large Skillet: For building the filling evenly.
  
• Large Pot: To boil and mash the potatoes.
  
• Casserole Dish: Deep enough to hold all that goodness.
  
• Potato Masher: Smooth but rustic works best here.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dinner Recipes

Tuscan Chicken Shepherd’s Pie (30-Minute Recipe)

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Stuffed Pork Tenderloin

Easy Crock Pot Pork Chops Recipe with Gravy + Video

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Guinness Shepherd’s Pie

Guinness Shepherd’s Pie is as cozy as it gets, combining savory beef and veggies in a rich gravy with a thick layer of potatoes on top.

Course Main

Cuisine American

Method Oven

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 (about 1 ½ cups per serving)

Calories 430cal

Author Donna Elick

Ingredients

Meat and Vegetable Filling

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced (about 1 cup)
• 2 ribs celery, diced (about 1 cup)
• 1 1/2 pounds lean ground beef I like 85-88%
• 3 tablespoons all-purpose flour
• 12 ounces Guinness stout
• 1 cup beef stock hot
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 2 medium carrots, peeled and diced small (about 1 cup)
• 1 cup frozen peas

Mashed Potato Topping

• 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 4 tablespoons whole milk or cream

Garnish (Optional)

• Fresh thyme or parsley

Instructions

• COOK POTATOES: Add 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks to a large pot of salted water. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, return to the pot, add 2 tablespoons unsalted butter, 4 tablespoons whole milk or cream, and 1/2 teaspoon kosher salt, then mash until smooth. Set aside.
• START FILLING: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 yellow onion, diced and 2 ribs celery, diced and cook for 5 to 6 minutes, until softened.
• BROWN BEEF: Add 1 1/2 pounds lean ground beef and cook for 6 to 8 minutes, breaking it up, until fully browned. Spoon off excess grease if needed.
• ADD FLOUR: Sprinkle 3 tablespoons all-purpose flour over the beef mixture and stir constantly for 1 minute to cook out the raw flour.
• DEGLAZE: Slowly pour 12 ounces Guinness stout, scraping the bottom of the pan to release any browned bits. Stir until smooth.
• BUILD GRAVY: Add 1 cup beef stock, 1 tablespoon tomato paste, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme, and 2 medium carrots, peeled and diced small . Stir well and bring to a gentle simmer. Cook uncovered for 15 minutes, until thickened and the carrots are tender.
• FINISH FILLING: Stir in 1 cup frozen peass and remove from heat.
• ASSEMBLE: Preheat the oven to 375°F. Transfer the filling to a deep 9-inch square or 1.5 to 2-quart casserole dish. Spread the mashed potatoes evenly over the top.
• BAKE: Bake for 25 to 30 minutes, until bubbling and lightly golden on top. Broil for 2 to 3 minutes if desired.
• SERVE: Let rest 5 minutes. Garnish with Fresh thyme or parsley if using and serve warm.

Notes

Make-Ahead: The filling can be made 1 day ahead and refrigerated. Add mashed potatoes just before baking for best texture.

Freezing: Freeze assembled but unbaked pie for up to 2 months. Thaw overnight before baking.

No Alcohol Option: Replace Guinness with additional beef stock.

Nutrition

Serving: 1 | Calories: 430cal | Carbohydrates: 40g | Protein: 31g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 800mg | Sugar: 4g | Fiber: 6g | Calcium: 70mg | Iron: 5mg

Originally published January 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 Guinness Shepherd’s Pie appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BEEF STEW RECIPE FOR STOVE TOP

• True old-fashioned, no-fuss comfort food
  
• Easy one pot recipe, ready in just under an hour
  
• Tender beef and veggies in a thick, gravy-style broth (not soupy)
  
• Hearty on its own, but great with sides too
  
• Tastes even better the next day

Old Fashioned Beef Stew Recipe

This is the stew. The one you remember. The kind that fogs up the windows, makes the house smell amazing, and magically quiets everyone at the table.

Nothing takes me back to childhood faster than my mom’s recipes, and they were some of the first I started making once I was out on my own.

From creamy mashed potatoes to cheesy eggplant parmesan, each one is so nostalgic and comforting. But this easy beef stew recipe on the stove top? It somehow tastes exactly the same as when I was little… warm, rich, familiar, and grounding in the best way.

Nothing fancy here. No tricks. Just flour-dredged beef, vegetables that soak up all that gravy, and a pot that quietly does its thing.

This is the stew you make when you want people to feel taken care of. And honestly? That never goes out of style.

INGREDIENT NOTES

• Beef Chuck: The gold standard for any old fashioned beef stew recipe! Marbled, flavorful, and oh so tender after simmering.
  
• Seasoned Flour: Coating the beef thickens the stew and builds flavor as it browns.
  
• Tomato Sauce: Adds body and subtle acidity without making it tomato-forward. Tomato paste + a little water or broth works in a pinch.
  
• Red Potatoes: Hold their shape and don’t fall apart during simmering. Yukon Gold are a good alternative.
   
• Beef Broth: When making this beef stew recipe on the stove, start with 4 cups and add more if needed. It should fully cover the beef in the pot.
  
• Gravy Master: A seasoning and browning sauce that deepens color and adds savory richness.
  
  It’s not gravy mix… just a concentrated flavor booster used sparingly for that classic, dark stew look and taste.

VARIATIONS

Garlic Lovers: Add a clove or two of minced garlic with the tomato sauce.

No Gravy Master: Skip it if needed. The stew will still be delicious, just lighter in color

Extra Veggies: Sauté chopped onions and celery in a little extra oil before combining everything. Mushrooms are good too!

Herb Touch: Add a bay leaf while simmering (remove before serving).

Slow Simmer: Let it gently cook an extra 10–15 minutes for ultra-tender beef.

Deeper Flavor: Deglaze the pot with a splash of red wine after searing the beef, or replace some of the broth with dark ale.

Gluten-Free Option: Coat the meat in cornstarch or rice flour instead.

SERVING SUGGESTIONS

• Add a loaf of crusty bread or buttery dinner rolls.
  
• Serve with a fresh green salad or garlic-roasted vegetables.
  
• Make it extra thick and serve over rice, egg noodles, or mashed potatoes.
  
• Pair this beef stew recipe with stove top creamed spinach.
  
• Finish the meal with a rustic peach cobbler or a thick slice of buttermilk bundt cake.

BEEF STEW MEAT RECIPES FAQ

So many beef stew meat recipes miss out on the most important step: browning! This one works because it’s built the way stews were meant to be built… slow flavor, layered from the start.

Dredging the beef in seasoned flour before browning does two things: it helps create a deep, savory crust on the meat, and it thickens the stew naturally as it simmers.

Browning in batches prevents steaming, which is key for flavor development.

Tomato sauce adds subtle acidity that helps balance the richness, while Gravy Master deepens color and savory notes without overpowering anything.

And beef chuck? That cut is full of connective tissue that breaks down during simmering, turning tough cubes into tender, spoon-soft bites.

This beef stew recipe for the stove top isn’t just full of nostalgia. It’s kitchen science working exactly as it should.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Even heat = better browning and simmering.
  
• Resealable Gallon Bag: Easy, mess-free flour coating.
  
• Tongs or Slotted Spoon: For browning beef in batches.
  
• Wooden Spoon: For stirring without scraping the pot.
  
• Ladle: Because this stew deserves it.

Enjoy!

With love, from our simple kitchen to yours.

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Other Comfort Food Dinners

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Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Nana's Old Fashioned Beef Stew Recipe is thick, rich and delicious! Made on the stovetop in under an hour for the best comfort food dinner.

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 480cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 1/2 teaspoons paprika
• 2 pounds boneless beef chuck cut into bite-sized pieces
• 8 ounces tomato sauce
• 1 pound red potatoes diced small
• 1 pound baby carrots halved
• 4 to 6 cups beef stock
• 1 tablespoon Gravy Master

Instructions

• SEASON FLOUR: Add 1 cup all-purpose flour, half of 1 teaspoon kosher salt, half of 1 teaspoon fresh ground black pepper, and 1 1/2 teaspoons paprika to a gallon-size resealable bag. Seal and shake to combine.
• HEAT POT: Place a large heavy-bottomed pot over medium heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• COAT BEEF: Add 2 pounds boneless beef chuck to the seasoned flour a handful at a time. Seal the bag and shake until the beef is well coated. Shake off excess flour before adding to the pot.
• BROWN BEEF: Add coated beef to the hot pot in batches. Cook for 1 to 2 minutes per side, turning to brown all sides. Remove browned pieces to a plate and continue until all beef is browned.
• BUILD STEW: Return all beef to the pot. Add 8 ounces tomato sauce, 1 pound red potatoes, 1 pound baby carrots, remaining 1 teaspoon kosher salt, remaining ½ teaspoon fresh ground black pepper, and 1 tablespoon Gravy Masterr.
• ADD STOCK: Pour in 4 to 6 cups beef stock. Add additional stock as needed until the beef and vegetables are just covered.
• SIMMER: Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the stew is thick and the vegetables are fork-tender.
• SERVE: Taste and adjust seasoning if needed. Serve hot.

Video

Notes

Make-Ahead: Beef stew tastes even better the next day. Cool completely, then refrigerate overnight before reheating.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef stock if the stew thickens too much.

Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Beef chuck gives the best flavor and tenderness for stovetop stew. Try to avoid packages labeled “stew meat,” which are usually a mix of different cuts and do not break down as evenly during cooking

Nutrition

Serving: 1 | Calories: 480cal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 969mg | Sugar: 6g | Fiber: 5g | Calcium: 68mg | Iron: 6mg

Originally published September 2012, updated and republished December 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 Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE KFC POT PIE

• That ultra-creamy gravy is the real deal
  
• Puff pastry = flaky, golden drama on top
  
• No bottom crust, just like the original
  
• Perfect for make-ahead meals and freezing
  
• Feels fancy but eats like pure comfort

KFC Chicken Pot Pie

Listen. This is one of those recipes that makes people stop mid-bite and go, “…wait. This tastes like KFC???” Yes. Yes, it does.

But better. Because the gravy is thicker. The chicken is juicier. And that puff pastry top? Crunchy. Buttery. Dramatic.

I love serving these in little bowls because everyone gets their own pot pie moment. No sharing. No regrets. Just steam, flakes, and happy silence at the table. And honestly? That’s the dream.

There’s also a simple skillet version if you need it, as well as a hearty pot pie soup that can be made in just 30 minutes.

But nothing quite beats a classic chicken pot pie from Kentucky Fried Chicken, especially when you don’t have to leave home to get it!

INGREDIENT NOTES

• Puff Pastry: Thaw but keep it cold-ish. Warm pastry won’t puff as dramatically.
  
• Chicken: Any cooked chicken works… boneless breasts, thighs, or rotisserie. Even leftover turkey!
  
• Veggies: Chop the carrots, celery, and potatoes evenly and on the smaller side so they cook through. Russets hold their shape and thicken the filling slightly as it cooks.
  
• Fresh Herbs: They make the filling taste like a Sunday dinner, not cafeteria food. If you need to use dried herbs, use half the amount (so 1-2 teaspoons total).
  
• Whole Milk + Heavy Cream: Makes the KFC chicken pot pie filling rich and creamy without being heavy-heavy.

VARIATIONS

Extra Golden: Mix 1 egg with a little water, then brush over the crust before baking.

Veggie Boost: Add corn, green beans, or mushrooms to make it even heartier.

Pie Crust Top: Swap puff pastry for refrigerated pie crust (very classic) and cut vents in the top.

Make It Spicy: Mix some hot sauce, cayenne, or red pepper flakes into the filling.

Herb Swap: Replace the individual herbs with your favorite poultry seasoning blend.

Cheddar Pot Pie: Stir ½ cup shredded cheese into the filling just before adding the crust.

Lighter Version: Reduce the amount of milk and cream in the filling.

SERVING SUGGESTIONS

• Add a crisp green salad, roasted broccoli, or honey glazed carrots.
  
• Make a fresh batch of biscuits (even cheesy ones!) to mop up every last drop.
  
• Pair chicken pot pie with KFC mashed potatoes for a cozy carb meal.
  
• Serve with a tall glass of sweet tea.

CHICKEN POT PIE KENTUCKY FRIED FAQ

I’ve made enough pot pies to know the Kentucky fried chicken pot pie isn’t an accident. It’s science. Cozy, delicious science.

We start by cooking the flour directly in butter and vegetables… that’s building a roux. That step coats the starch granules in fat, which is why the gravy thickens smoothly instead of turning gluey.

Then the milk, stock, and cream go in slowly, letting the starches hydrate evenly and trap liquid. That’s your silky, spoon-coating gravy.

The potatoes help too. They release just enough starch as they simmer to reinforce the thickness.

And puff pastry? High heat equals rapid steam, which forces those layers apart and gives you that dramatic, flaky rise. Controlled chaos. Always delicious.

TOOLS NEEDED

• Large Stockpot: Gives vegetables for the KFC pot pie filling enough room to soften evenly.
  
• Cutting Board + Sharp Knife: To chop the veggies and meat for the filling. Use the knife (or a pizza cutter) to trim the dough also.
  
• Oven-Safe Bowls: Check the bottom to make sure they’re oven-safe, or they’ll shatter.
  
• Wooden Spoon or Spatula: For scraping up all that flavor
  
• Rimmed Baking Sheet: Makes it easier to slide the pot pies in and out of the oven (and catches any spills!).
  
• Pastry Brush: For that golden, glossy top.

Enjoy!

With love, from our simple kitchen to yours.

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KFC Chicken Pot Pie (Best Copycat Recipe)

Our copycat KFC Chicken Pot Pie is even better than the original, with tender chicken and veggies in a creamy gravy topped with a flaky crust.

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 to 6 individual pot pies

Calories 549cal

Author Donna Elick

Equipment

• large skillet
• oven-safe ramekins
• rimmed baking sheet

Ingredients

• 4 tablespoons (½ stick) unsalted butter
• 1 small yellow onion finely diced (about ½ cup)
• 3 medium carrots sliced (about 1 cup)
• 3 ribs celery sliced (about 1 cup)
• 1 large Russet potato peeled and diced (about 1 ½ cups)
• 1 teaspoon kosher salt
• 4 tablespoons all purpose flour
• ½ teaspoon fresh ground black pepper
• 1 sprig fresh rosemary finely chopped (about 1 teaspoon)
• 6 sprigs fresh thyme finely chopped (about 2 teaspoons)
• 1 small bunch fresh parsley chopped (about 1 tablespoon)
• 1 1/2 cups whole milk
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 1/2 cup frozen peas
• 2 cups diced cooked chicken
• 1 package puff pastry thawed
• 1 large egg
• 1 tablespoon water

Instructions

• PREHEAT OVEN AND PREP PUFF PASTRY: Preheat your oven to 400°F. Unfold the puff pastry and let it rest on the counter until slightly softened and easier to cut.
• SWEAT THE VEGETABLES: In a large stockpot, melt 4 tablespoons (½ stick) unsalted butter over medium heat. Add 1 small yellow onion, 3 medium carrots, 3 ribs celery, and 1 large Russet potato. Add half of the salt. Sauté for 3 to 4 minutes, until the onion turns translucent and the vegetables begin to soften. You should smell the sweetness of the vegetables as they warm.
• ADD FLOUR, PEPPER, REMAINING SALT, AND HERBS: Sprinkle in 4 tablespoons all purpose flour, ½ teaspoon fresh ground black pepper, the remaining salt, 1 teaspoon chopped rosemary, 2 teaspoons chopped thyme, and 1 tablespoon chopped parsley. Cook for 2 to 3 minutes, stirring often. The mixture will thicken and smell warm and nutty as the flour toasts.
• ADD LIQUIDS AND CHICKEN: Pour in 1 ½ cups whole milk, 1 ½ cups chicken stock, and ½ cup heavy cream. Stir well, scraping the bottom of the pot. Add ½ cup frozen peas and 2 cups diced cooked chicken. Increase heat until the mixture begins a gentle simmer.
• SIMMER UNTIL THICKENED: Simmer for 5 to 10 minutes, stirring occasionally, until the vegetables are tender and the filling thickens into a creamy gravy. Drag a spoon across the bottom of the pot; the trail should slowly close. Taste and add a pinch more kosher salt if needed.
• CUT PASTRY TOPS: Place an oven safe bowl upside down on the puff pastry to measure. Cut circles about ½ to ¾ inch larger than the bowl so the pastry can drape and puff.
• ASSEMBLE POT PIES: Spoon the hot filling into oven safe bowls. Lay a pastry round over each bowl and gently press around the rim to seal. If the pastry is thick, cut one small steam vent in the top.
• BRUSH WITH EGG WASH: Whisk 1 large egg with 1 tablespoon water. Brush a thin, even layer over each pastry top.
• BAKE: Bake for 15 minutes, until the crust is puffed and a deep golden brown. Loosely cover with foil and continue baking for 15 minutes longer, until the filling bubbles gently around the edges.
• REST AND SERVE: Let the pot pies cool for 5 minutes before serving. The filling will be very hot and will thicken slightly as it rests.

Notes

Make Ahead: The filling can be made up to 2 days ahead or frozen up to 3 months. Thaw overnight before assembling.

Storage: Store leftovers covered in the refrigerator for 2 to 3 days.

Reheating: Reheat at 350°F for 15 to 20 minutes. For a single serving, microwave on 50 percent power for 1 to 2 minutes, then crisp the top if desired.

Freezing: Freeze assembled, unbaked pot pies for up to 3 months. Bake from frozen at 375°F for 45 to 55 minutes. Cover with foil if the crust browns too quickly.

Ingredient Tips: Fresh herbs give the best flavor, but if using dried herbs, use half the amount. Add corn or green beans with the peas if you want extra vegetables.

Crust Options: KFC pot pies do not have a bottom crust. You may add one using refrigerated pie crust. If using pie crust instead of puff pastry, cut vent slits before baking.

Nutrition

Serving: 1 | Calories: 549cal | Carbohydrates: 39g | Protein: 33g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 175mg | Sodium: 771mg | Sugar: 9g | Fiber: 4g | Calcium: 205mg | Iron: 3mg

Originally published January 2022, updated and republished December 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 KFC Chicken Pot Pie (Best Copycat Recipe) appeared first on The Slow Roasted Italian.

I’ve found this chicken tortellini soup to be a great option for busy weeknights. 

Using simple ingredients to whip this up on the stove top takes just minutes – and the outcome is a flavorful soup that everyone loves. 

Using cheese-filled tortellini is a great way to add more pops of flavor to every bite, creating a perfect pure comfort food that the entire family will devour. 

While you don’t have to go above and beyond with this dish, you can easily add more veggies, such as fresh baby spinach, fresh parsley, and any other fresh vegetables that you want to add. 

During soup season, stuffing some extra healthy veggies into the soup bowls is never a bad idea! 

I also love using a Dutch oven to make this creamy tortellini soup because of the consistent heat and large cooking capacity. 

Easy soup recipes like this can also be made in a stock pot, so use what you have on hand! 

Below you’ll find the step-by-step photos to see the process of making this easy chicken tortellini soup recipe – and be sure to follow the printable recipe card at the end of the post to get all the right ingredients needed from the grocery store. 

And if you want a simple side to pair, crusty bread to dip into the creamy broth is the best! 

Chicken Tortellini Soup

I absolutely love chicken alfredo, so I am beyond excited to share my chicken alfredo tortellini soup with you. 

This creamy dish preserves all the beloved qualities of traditional Italian dish, but transforms it into a savory soup recipe with vegetables.

Chicken alfredo soup with tortellini is the perfect comfort meal to whip up on a busy day when you’re not quite sure what to make for dinner. 

It’s a quick and easy dinner idea that saves so much time — ready in just 30 minutes!

To see us make this chicken tortellini soup recipe from start to finish, watch the video in this post!

For more delicious 30-minute meal ideas, check out my Three Cheese Lasagna Soup or my Italian Sausage and Pepper Soup. 

And if you love this recipe, give my 20-Minute Tortellini Alfredo a try next. It’s just as simple and delicious, but the addition of cream cheese really sets it apart!

Ingredient Notes and Substitutions

• Boneless Skinless Chicken Breasts – Cut the chicken into bite-size pieces. Boneless thighs are a great alternative to chicken breasts if you prefer dark meat.
  
  You can also use shredded chicken for this delicious soup if you prefer that texture more. Using a leftover rotisserie chicken is a great way to save some time maing this cozy dinner. 
  
  Don’t like chicken? You can try this chicken tortellini alfredo with sliced or crumbled Italian sausage instead!
  
• Vegetables – I use fresh spinach, carrots, and onion, but you can add your favorite vegetables to make this chicken tortellini soup even more nutritious and delicious! 
  
  Mushrooms, celery, kale, or broccoli would all make excellent additions. During cold weather, I tend to add more veggies to the large soup pot and I always end up with a flavorful, delicious meal. 
  
• Cheese Tortellini – You can use either fresh cheese tortellini or frozen cheesy tortellini, but you’ll need to adjust your cooking time accordingly. You want tender tortellini, not overcooked. 
  
  I went with cheese tortellini, but chicken tortellini is also a great choice.
  
• Reduced Sodium Chicken Stock – Since this recipe already includes additional salt, use a low sodium variety to control the salt levels.
  
• Half-and-Half – This is the essential ingredient to give your soup that creamy alfredo consistency.
  
• Red Pepper Flakes – Sprinkle some red pepper flakes to add a little kick of spice.
  
  If you don’t like spicy flavors, you can leave this ingredient out. I like to add a bit for extra flavor but it’s totally up to you. 
  
• Parmesan Cheese – Freshly shredded parmesan cheese will help make your chicken tortellini soup thick and creamy. Plus it adds so much flavor! 

Tips for Making Chicken Alfredo Soup with Tortellini

• Stir to prevent clumps. 

The key to preventing clumps in your alfredo is stirring the pot frequently as you make the soup base. 

You’ll want to pay special attention to the flour, adding it slowly and whisking it well to make sure that it gets fully incorporated.

• Amp up the flavor. 

Fresh herbs are full of flavor and will taste amazing in chicken alfredo soup with tortellini! 

They will also fill your kitchen with an incredible aroma as you cook. Try adding basil, thyme, or oregano.

• Try fresh tortellini. 

I use frozen tortellini for this recipe, but you can use fresh tortellini if desired. 

In this case, simply reduce the cooking time of the pasta to 2 or 3 minutes.

• Add spinach last! 

Wait until the last few minutes of cooking to add your greens — it only takes a few minutes for spinach to wilt into the chicken tortellini alfredo.

Serving Suggestions

While this hearty chicken tortellini soup is wonderful on its own, pairing it with another dish will make your meal complete!

There’s no better combination than warm soup and bread. Try my No-Knead Roasted Garlic Skillet Bread or Red Lobster Cheddar Bay Biscuits — they’re easier and tastier than a box mix.

Want a full spread? You can’t go wrong with a big bowl of copycat Olive Garden salad! 

And for a tasty lunch combo, serve up a smaller bowl with a crispy Monte Cristo sandwich loaded with turkey, ham, and Swiss cheese.

Chicken Tortellini Soup Recipe FAQ

Storing and Reheating Chicken Tortellini Alfredo

You can store leftover soup for 3-5 days in the refrigerator. Just let it cool completely, then transfer it to an airtight container.

If you want to keep it longer, you can stick it in the freezer for up to 6 months.

To reheat, warm the soup on the stove over low heat. You may need to add some milk to loosen it up.

Be sure to stir frequently as you reheat! This is essential to prevent milk- or cream-based soups from separating or becoming grainy.

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Chicken Alfredo Tortellini Soup Recipe + Video

Chicken Tortellini Soup captures the flavors of the classic Italian alfredo pasta dish in a hearty soup!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 378cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion diced
• 4 ounces baby carrots halved lengthwise and sliced into half-moons
• 2 cloves garlic minced
• 1 pound boneless skinless chicken breasts cut into bite-size cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken stock
• 1 cup half-and-half
• 1 teaspoon crushed red pepper flakes
• 9 ounces cheese tortellini frozen or fresh
• 2 cups freshly shredded Parmesan cheese
• 2 ounces fresh baby spinach

Instructions

• Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
• Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
• Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
• Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.

Video

Notes

To reheat cream or cheese soup, warm it in a pot on the stove top over low heat, stirring frequently. Add milk to loosen the soup. Cheese- or milk-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.

Nutrition

Serving: 1 | Calories: 378cal | Carbohydrates: 25g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 1008mg | Sugar: 3g | Fiber: 2g | Calcium: 324mg | Iron: 2mg

Originally published January 2018, 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 Creamy Chicken Alfredo Tortellini Soup Recipe + Video appeared first on The Slow Roasted Italian.

The entire family will love this comfort classic food. When it comes to easy dinner recipes, this simple Salisbury steak is one of the best. It’s one of those weeknight dinners that is a hit no matter what! 

I love a good Salisbury steak recipe, and it all comes down to the meat mixture for me. 

I love the tender hamburger patties paired with the delicious gravy – you can’t beat it. 

Forget about the days of eating Salisbury steak in your school cafeteria, and make your own classic Salisbury steak recipe right at home. It’s been my go-to recipe for busy weeknights for years. 

The best part? You’ll be amazed at how delicious the flavor is!

It’s crazy to think that most people have only enjoyed this recipe in the form of frozen patties in frozen TV dinners, but now is the perfect time for change! 

Making your own oval patties and homemade gravy is the perfect way to add new flavors to your dinner table. I promise you that it’s a great recipe that’s so simple to do! 

Check out the printable recipe card below for all the details to make this easy Salisbury steak recipe. You’ll love this classic dish! 

Homemade Salisbury Steak

With just a pound of ground beef and a few simple ingredients, you can make hearty meals that your family will love — like this easy Salisbury steak!

Homemade Sloppy Joes are another simple dish made with seasoned ground beef. My recipe has a kick of Mexican flavor for when you want something a little different.

For an easy but filling comfort food meal, try my Tater Tot Casserole. It’s loaded with veggies, ground beef, and cheesy tots and makes a great freezer meal too.

Mozzarella Stuffed Meatballs are great as an appetizer or served over a plate of spaghetti. Plus, they’re ready in just 20 minutes!

Salisbury Steak with Brown Gravy

This old fashioned Salisbury steak recipe couldn’t be any simpler to prepare! It’s a family favorite – and literally makes the best comfort food after a long day. 

Just make the steaks, whisk together some mushroom gravy while they rest, and combine the two before serving.

As a bonus, both are made in the same pan, meaning fewer dishes at the end of the night!

Difference Between Hamburgers and Salisbury Steak

While both hamburgers and homemade Salisbury steak are made from ground beef, a hamburger steak is typically served on a bun or other type of bread. 

If it contains added fillings and binders, it becomes a hamburger patty.

On the other hand, Salisbury steak contains a variety of other ingredients and is usually served with some type of rich brown gravy.

It’s formed into a shape similar to a cut of steak and can be made with a combination of beef and pork.

Old Fashioned Salisbury Steak Recipe Tips

• Use cold meat: Pull the ground beef out of the refrigerator right before mixing so the fat doesn’t melt before it makes it to the pan.
  
• Don’t over mix: Combine the ingredients by hand or with a wooden spoon just until everything is incorporated. Then, gently form the patties, making sure to not compress them too tightly.
  
• Sear on both sides: This helps to lock in all of the moisture.
  
• Don’t overcook: Remove the steaks as soon as they are cooked through and allow them to rest. 
  This allows the juices to redistribute through the meat for perfectly tender bites.

How to Make Homemade Salisbury Steak

1. Mix The Ingredients: Combine everything in a large bowl, then divide and form into individual patties.
   
2. Cook The Steaks: Place the patties in a hot pan, working in batches as needed. Cook all the way through before removing to a plate to rest.

Making the Mushroom Gravy

Before you get started, wipe out the pan to remove any excess fat from the meat.

1. Cook The Vegetables: Soften the garlic and onions in butter, then add the mushrooms. 
   
   Cook until they shrink in size and most of the liquid is released, stirring occasionally, so nothing sticks to the pan.
   
2. Add Remaining Ingredients: Coat the vegetables with flour and let it brown for a bit, then mix in the liquids and ketchup until well combined.
   
3. Simmer: Reduce the heat and continue cooking until the rich brown gravy has thickened to your liking.

Easy Salisbury Steak Serving Suggestions

Whip up some creamy mashed potatoes and add a salad or a side of vegetables if you’d like.

The tender beef patties are perfectly served with the prepared gravy, but there is always room for more! 

Ask the whole family what sides they want, and make it a family affair. You can even pour the rich mushroom gravy over the top of egg noodles as well. 

And you can’t go wrong with serving Salisbury steak with mushroom gravy with some warm biscuits or soft breadsticks to soak up any extra gravy!

Add a bit of health with veggies like green beans or a side salad. 

Easy Salisbury Steak Storage and Reheating

Salisbury steak with mushroom gravy is great as leftovers! You can store the meat and gravy together or separately, whichever you prefer.

Refrigerate for 3-4 days and reheat on the stove in a large skillet or in the microwave.

Salisbury Steak With Brown Gravy FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Salisbury Steak Recipe with Gravy + Video

Homemade Salisbury Steak with creamy mushroom gravy is hearty, classic comfort food. Make this recipe for a one-pan meal in under 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 297cal

Author Donna Elick

Ingredients

Steaks

• 1 1/2 pounds lean ground beef
• 1/2 cup panko breadcrumbs
• 2 tablespoons ketchup
• 2 teaspoons dried mustard powder
• 2 teaspoons Worcestershire sauce
• 1 beef bouillon cube crushed into a powder
• 1/2 teaspoon black pepper

Mushroom Gravy

• 4 tablespoons unsalted butter
• 1/2 yellow onion thin sliced
• 2 garlic cloves minced
• 8 ounces baby bella mushrooms sliced
• 4 tablespoons all-purpose flour
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 tablespoon fresh parsley finely chopped, garnish

Instructions

• In a large bowl, mix together the ground beef, breadcrumbs, ketchup, mustard powder, 2 tablespoons ketchup, 2 teaspoons worcestershire sauce, beef bouillon, and black pepper until well combined. Form into 6 even oval-shaped patties.
• Place a large skillet over medium heat, once hot add the patties directly to the pan. There is no need to add additional fat to the pan since there is plenty of fat in the ground beef. Get a nice sear on both sides making sure to cook the patties all the way through. You may need to lower the heat if the patties are browning too fast. Patties are done cooking once the internal temperature reaches 165°F, about 10-15 minutes. Once they are done cooking, place the Salisbury steaks onto a plate and set aside. Wipe out any excess fat from the pan.
• Place the skillet back onto the stove over medium heat. Add the butter and let it melt. Add the onions and garlic, stirring occasionally, cook until the onions are softened and translucent, about 5-8 minutes. Add the mushrooms to the pan, cook until softened and most of the liquid is cooked out another 5 minutes stirring occasionally. Add the flour to the pan and stir to coat the mushrooms and onions, cook for 2 minutes. Slowly whisk in the beef stock, Worcestershire sauce, and ketchup. Let simmer and thicken, stirring occasionally, about 5 minutes.
• Add the Salisbury steaks back to the pan and cover in the sauce, continue to cook until the patties are warmed through, about 3-5 minutes. Add a parsley garnish, optional, and serve.

Video

Nutrition

Serving: 1 | Calories: 297cal | Carbohydrates: 14g | Protein: 28g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 565mg | Sugar: 4g | Fiber: 1g | Calcium: 48mg | Iron: 4mg

Originally published November 2020, 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 Homemade Salisbury Steak Recipe with Gravy + Video appeared first on The Slow Roasted Italian.

Can you believe that making your own creamy alfredo sauce is this simple? It’s one of my favorite ways to make a simple dinner, and it’s always an easy pasta dish to feed the whole family.

I’ll add some extra parmesan on mine because I love extra flavors, but I promise you that this delicious dish is perfect just like it is. Recipes like this make weeknight meals a breeze! 

Pair with a simple side salad for a well-rounded meal! 

The printable recipe card below has a list of the full ingredients, so be sure to scroll to the bottom of this post to make this great recipe. 

I’m all about the favor of this creamy homemade alfredo sauce recipe – and I think you’ll love it, too! This is what easy dinners should be like every time! 

Tortellini Alfredo Recipe

Create incredible tortellini with alfredo sauce that is deliciously rich and creamy, coating each bite of pasta to perfection. 

Don’t worry — it stays plenty saucy without turning to goop as it cools. 

It’s such an easy dinner to make, and there is plenty for the whole family to enjoy. This is one of those perfect quick dinner ideas that you need to add to your dinner rotation asap. 

Not only is it a comforting family meal, but no one will be able to deny that creamy texture! 

Pair with your favorite side dish – and you’re golden. 

Trust me when I say that this is such an easy way to use store-bought cheese tortellini and turn it into a dinnertime masterpiece! 

Grab the simple, basic ingredients needed and check out the easy to follow steps listed on the recipe card below! 

(and if you’re lucky enough to have leftover tortellini alfredo, you’ll get to enjoy the flavor again!) 

Plus, the addition of chicken stock allows everything to simmer together in the same pan! 

You can get dinner on the table in a fraction of the time, with fewer dishes to clean afterward.

I’ve also got an incredible recipe for tortellini alfredo soup that’s loaded with fresh vegetables and spinach for a hearty, comforting meal.

If you want more Panera goodness, my Copycat Panera Chicken Noodle Soup recipe will hit the spot!

For a lighter meal, try my Chicken Pesto Pasta instead! It’s ready in just 10 minutes and features delicious bursts of fresh tomatoes.

Alfredo Tortellini – Tips and Tricks

• Bring ingredients to room temp. Cold dairy can be a bit finicky. If you can, allow the cream cheese, milk, and cream to sit on the counter for 30 minutes before getting started.
  
• Use full fat dairy! The high fat levels in both the heavy cream and cream cheese will keep the sauce from curdling when making the tortellini with alfredo sauce.
  
• Experiment with flavor. You can find these tiny pasta pockets stuffed with a variety of ingredients. We love cheese tortellini, but you can pick anything you like. 
  
• Simmer uncovered. This allows some of the liquid to evaporate and helps thicken the sauce.
  
• Want extra protein? Brown some Italian sausage in a separate pan or crumble up cooked bacon and stir it in just before serving. Just be sure to drain off the excess grease!

This creamy tortellini alfredo is one of those easy recipes that produces quite the flavor!  

Tortellini with Alfredo Sauce FAQs ‌

Enjoy!

With love, from our simple kitchen to yours.

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👉 Buy your copy now and start cooking the meals you love!

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Creamy Tortellini Alfredo Panera Copycat Recipe

Tortellini alfredo can be made with simple, fresh ingredients for a tasty and filling meal. Add a salad or breadsticks, and dinner is served!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 949cal

Author Donna Elick

Ingredients

• 1 pound fresh tortellini refrigerated
• 1/2 cup unsalted butter
• 2-3 cloves garlic minced
• 4 tablespoons cream cheese sliced and softened
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup freshly grated parmesan cheese
• 1 cup chicken stock
• salt and pepper to taste
• fresh parsley for garnish

Instructions

• Melt butter in a large saucepan or skillet over medium heat.
• Add minced garlic to the butter and saute for about 1 minute until fragrant.
• Add cream cheese pieces to the pan and whisk as it melts to combine with the butter (mixture will appear separated but whisks into a smooth creamy sauce once the other ingredients are added).
• Add heavy cream and whole milk gradually, whisking the sauce at the same time, until smooth.
• Add the parmesan cheese by the handful, whisking until melted and combined between each handful of cheese.
• Whisk in 1 cup of chicken stock and bring mixture to a simmer.
• Add the tortellini to the pan and cook for 5-6 minutes until sauce has thickened slightly and the tortellini is cooked.
• Season with salt and pepper to taste, sprinkle with freshly parsley and more grated parmesan, and serve.

Notes

A rich and creamy sauce, but thin enough to coat the tortellini and remain saucy instead of thick and gloppy as the dish cools.

High fat levels in the cream cheese and heavy cream help to prevent the sauce from curdling.

The chicken stock adds enough liquid to simmer the tortellini right in the sauce, reducing time and dishes to clean. If you are using dry tortellini rather than the fresh, refrigerated kind, you will need to increase cook time and possibly add additional chicken stock.

Do not cover the pan when simmering the pasta – the extra liquid will evaporate a bit and help to thicken the sauce.

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1 | Calories: 949cal | Carbohydrates: 60g | Protein: 29g | Fat: 67g | Saturated Fat: 39g | Cholesterol: 211mg | Sodium: 994mg | Sugar: 9g | Fiber: 4g | Calcium: 466mg | Iron: 3mg

Originally published January 2022, 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 Creamy Tortellini Alfredo Panera Copycat Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN CHEESE TORTELLINI

• Pure Weeknight Magic: A balanced meal in just 30 minutes.
• Easy Clean Up: Chicken and cheese tortellini cook in the same pan!
• Family Approved: Even picky eaters will ask for seconds.
• Customizable: Swap cheeses and veggies for what you have on hand.
• Dinner Party-Worthy: Impressive enough for guests.

Chicken Tortellini Recipe

If there’s one thing I love more than a big bowl of pasta, it’s when that pasta doesn’t make my sink look like a disaster zone.

This chicken with tortellini recipe is the answer: one skillet, all the good stuff. Bacon, cream, cheese, tortellini… and yes, I’ll be shamelessly scraping every last drop of sauce from the pan!!

You’ve got the intensely sweet, tart flavor of sun-dried tomatoes, a rich, creamy, cheesy sauce that coats everything, and the salty, smoky flavor of bacon. 

Mmm, bacon… it really does make everything better!

All of those ingredients are cooked together with fresh baby spinach, chicken thighs with crispy skin, and cheese tortellini for a one pot dinner that the entire family will love.

But this one pot chicken tortellini recipe isn’t the only easy meal to save me time!

You can also make Mexican chicken and rice, Greek chicken pasta, and even spaghetti all in the same pot… and clean up is a breeze every time. The fewer dishes I have to wash, the better!

INGREDIENT NOTES

• Chicken: Skin-on thighs give the best flavor (and crispy skin!), but you can use skinless if you prefer. Either way, boneless is the way to go for tortellini recipes with chicken! 
  
• Tortellini: Head to the refrigerated aisle in the supermarket to find your tortellini. It cooks faster and stays super tender.
  
  You could also use frozen tortellini, but add 2-3 minutes to the cook time.  
  
• Parmesan: Adds a bit of sharpness to the dish, cutting through the cream to bring you the perfect flavor. Always grate your own for the smoothest sauce. Pre-grated won’t melt as well.
  
• Sun-Dried Tomatoes: Oil-packed tomatoes bring the richest flavor to this chicken with tortellini recipe. Drain them lightly before slicing.
  
• Bacon: If you don’t have time to cook it yourself, using the pre-cooked stuff is a great option too. I usually use my air fryer!
  
• Spinach: Baby spinach wilts quickly and blends beautifully into the sauce. Regular is fine, but be sure to snap or chop off all of the thick stems first.

VARIATIONS

Protein Swap: Try chicken breast cutlets, Italian sausage, or even shrimp instead of chicken thighs.

Veggie Boost: Add mushrooms or roasted red peppers along with the spinach for extra depth.

Spice It Up: Stir in ¼ teaspoon crushed red pepper flakes for a little heat.

Cheese Lovers: Add shredded mozzarella or fontina to chicken cheese tortellini for extra gooeyness.

SERVING SUGGESTIONS

• Keep It Simple: Since chicken thighs and tortellini is a pretty complete meal, all you really need is some crusty bread to mop up the sauce!
  
• Extra Greens: Add a Caesar salad or some roasted zucchini on the side.
  
• Dessert: Serve something lighter after such a rich dish. A scoop of fruity ice cream or freshly baked chocolate chip cookies are perfect!

CHICKEN AND CHEESE TORTELLINI FAQ

When I was developing this chicken tortellini recipe, my goal was maximum flavor with minimum cleanup… and the secret is in building layers.

Browning the chicken first gives you fond (those golden bits stuck to the pan), which then seasons the roux and sauce.

Whisking the stock into the roux creates an emulsion, ensuring the sauce doesn’t separate.

Cooking the tortellini directly in the sauce allows it to soak up every bit of flavor while also releasing starch, which thickens the cream base naturally.

This technique is why the dish is so luscious without needing extra thickeners.

TOOLS NEEDED

• Large Deep Skillet: Or a wide sauté pan with lid.
  
• Tongs: For turning the chicken
  
• Whisk: To make the sauce.
  
• Wooden Spoon or Spatula: For stirring the pasta and the sauce.
  
• Meat Thermometer: To check that the chicken is a safe 165°F internally.

Enjoy!

With love, from our simple kitchen to yours.

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Other One-Pot Recipes

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Chicken Tortellini Recipe

My one-pot Chicken Tortellini Recipe is totally delish and ready in 30 minutes. Cheesy pasta and crispy thighs in a rich and creamy sauce!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 1200cal

Author Donna Elick

Ingredients

• 4 chicken thighs boneless, skin-on
• 1 tablespoon extra virgin olive oil divided
• 3 cloves garlic, minced (1 tablespoon)
• 2 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1 cup heavy cream
• 2 ounces parmesan cheese grated (about 1/2 cup)
• 20 ounces refrigerated cheese tortellini
• 4 strips bacon cooked and chopped
• 1 ounce sun-dried tomatoes sliced (about 1/4 cup)
• 2 ounces baby spinach about 2 cups packed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• Prepare the Skillet: Heat a large deep skillet or sauté pan over medium-high heat. Add 1 tablespoon extra virgin olive oill.
• Cook the Chicken: Place 4 chicken thighs skin-side down in the hot skillet. Cook for 6–7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove chicken to a plate and cover loosely with foil to keep warm.
• Make the Roux: Add the remaining 2 tablespoons extra virgin olive oil to the skillet. Stir in 3 cloves garlic, minced and cook for 30–60 seconds until fragrant. Sprinkle 3 tablespoons all-purpose flour over the oil and stir constantly for 1–2 minutes until lightly golden.
• Build the Cream Sauce: Slowly whisk in 1 1/2 cups chicken stock, then add 1 cup heavy cream. Whisk until smooth and slightly thickened, about 2–3 minutes. Bring to a gentle boil.
• Add the Cheese and Pasta: Stir in 2 ounces parmesan cheese until melted and smooth. Add 20 ounces refrigerated cheese tortellini, 4 strips bacon, 1 ounce sun-dried tomatoes, and 2 ounces baby spinach. Stir well so the tortellini is coated and nothing sticks to the bottom. Cover and cook over medium heat for 5 minutes, stirring once or twice.
• Finish with Chicken: Nestle the chicken thighs back into the skillet. Cover and cook for an additional 3–4 minutes until the tortellini is tender and heated through.
• Serve: Taste the sauce and adjust with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper if needed. Serve hot, with extra parmesan sprinkled over the top.

Video

Notes

Make-Ahead Tips: This dish is best fresh, but you can cook the chicken and bacon up to 1 day ahead. Store separately in the refrigerator and add them back when finishing the pasta.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips: Reheat gently on the stovetop over low heat or in the microwave at 50% power. Add a splash of cream or stock to loosen the sauce if it thickens.

Freezing Tips: Cream-based sauces don’t freeze well. I don’t recommend freezing this recipe, as the sauce may separate and the pasta may turn mushy.

Nutrition

Serving: 1 | Calories: 1200cal | Carbohydrates: 76g | Protein: 53g | Fat: 76g | Saturated Fat: 29g | Cholesterol: 258mg | Sodium: 1212mg | Sugar: 10g | Fiber: 7g | Calcium: 425mg | Iron: 6mg

Originally published December 2017, 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 Chicken Tortellini Recipe + Video appeared first on The Slow Roasted Italian.

Fresh veggies, juicy poultry, and tender bites of biscuit all nestled in a creamy broth – my mouth is already watering just thinking about this juicy chicken and dumplings Instant Pot recipe!

This might be my favorite Instant Pot chicken recipe because I love the fluffy dumplings and the simple prep time, as well as just being a comforting dish. 

It’s become a family favorite because of the flavor and ease – and I find that I keep the easy recipe card handy and close for when that craving strikes. 

Out of all my Instant Pot recipes, this one really brings the flavor. It’s the perfect comfort food! 

If you know you have busy weeknights coming up, this recipe is a great way to feed the family with no hassle! This easy chicken recipe comes out perfect the first time!

It just might be one of the most requested recipe options from my family, and I’m totally okay with that! It’s my favorite instant pot chicken recipe.

Easy homemade dumplings like this paired with juicy chicken is a win for all our tastebuds! For the detailed instructions, check out the printable recipe card below! 

Instant Pot Chicken and Dumplings

The best part about this pressure cooker best chicken and dumplings recipe is that you only need one pot from start to finish! Making perfect fluffy dumplings in this easy recipe. 

Say hello to a delicious, comfort food meal without a big mess to clean afterward, one of my best recipes for weeknight dinners!

If you find this dish to be too rich and creamy for your taste, try my Cracker Barrel copycat recipe instead.

It’s a bit more work, but you’ll still end up with an incredible one pot meal! who doesn’t love easy homemade dumplings though?

Looking for more pressure cooker comfort food? You will love these incredible pork chops with gravy, corned beef and cabbage, or my creamy mac and cheese.

And if you’ve got a potluck or special event coming up, or if you need to take some meals to a friend, make a big batch of pulled pork for sliders! 

Chicken and Dumplings Instant Pot Tips

• Create biscuits from scratch! Refrigerated biscuits make this a low-prep meal, but a simple drop biscuit dough will work just as well. 
  
  Just skip the scanned biscuits, and make your own from scratch. Or, use the dumpling recipe from this version if you prefer thinner strips of dough.
  
• Use dark meat. This Instant Pot chicken dumplings recipe is just as delicious with boneless, skinless thighs, and the cooking time should be the same. You will need about 1 pound total.
  
• Keep extra broth handy. Since the biscuit dough will thicken the dish quite a bit, feel free to add extra liquid as needed. 
  
  The mixture will also continue to thicken as it cools — just adjust accordingly.
  
• Forgot to thaw? You can easily make Instant Pot chicken and dumplings with frozen breasts if needed! 
  
  Simply increase the pressurized cook time to 10 minutes, then use a meat thermometer to ensure they are cooked through to 165°F.
  
• Make it less creamy. The heavy cream adds a nice richness to this dish, but you can substitute milk or leave it out entirely if you prefer.

Chicken and Dumpling Instant Pot Serving Suggestions

While pressure cooker chicken with dumplings can be a meal all on its own, it never hurts to add a fresh green salad to the table.

For a full Southern spread, add some green beans, crispy brussel sprouts, or a corn casserole.

Chicken and Dumpling Instant Pot FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Instant Pot Dinner Recipes

Creamy Mushroom Chicken (Instant Pot Recipe!) + Video

Super Easy Instant Pot Beef Stew Recipe + Video

Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup)

Creamy Pesto Chicken Pasta Recipe (Instant Pot)

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Easy Instant Pot Chicken and Dumplings Recipe

Instant Pot chicken and dumplings delivers all of the flavor in a fraction of the time. Make this easy recipe for dinner in just 30 minutes!

Course Main

Cuisine American

Method Instant Pot

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 602cal

Author Donna Elick

Equipment

• Instant Pot
• kitchen knives
• cutting board
• measuring cups for liquids
• measuring spoons

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion diced (about 1 cup)
• 1 cup diced celery (2-3 ribs)
• 1 cup sliced carrots
• 12 ounces boneless skinless chicken breasts (approx. 2 breasts), fresh or frozen
• freshly cracked pepper and sea salt to taste
• 4 cups chicken broth you can add additional broth at the end to thin chicken and dumplings
• 16 ounces refrigerated buttermilk biscuit dough
• 1/4 cup heavy cream
• 1 teaspoon chopped parsley for garnish

Instructions

• In the container of your instant pot, heat olive oil and diced onion on the saute function, stirring occasionally, until onion is soft and translucent.
• Add celery and carrots to the pot.
• Place the chicken breasts in a single layer over the vegetables and sprinkle with salt and pepper.
• Pour chicken broth into the pot.
• Place the lid on the pot and seal. Program the instant pot to pressure cook on HIGH for 6 minutes. *See Notes below if using frozen chicken breasts.
• While the mixture is cooking, cut the biscuits into 6-8 pieces each.
• Do a quick release of the pressure in the instant pot.
• Remove the chicken breasts and shred or cut into pieces, then return them to the pot.
• Stir in the heavy cream.
• Switch the instant pot back to the Saute function and bring the mixture to a simmer.
• Drop the biscuit pieces into the pot, one at a time, and simmer until the biscuits have puffed and mixture is thick.
• You can add additional chicken broth at this time for a thinner consistency.
• Serve with a sprinkle of chopped parsley.

Notes

1. Store, refrigerated, in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave just until warmed through. Add additional broth as needed to thin.
2. Refrigerated biscuit dough is quick and easy to use as dumplings in this low-prep meal. You can also use simple drop biscuits or the dumpling recipe from our copycat Cracker Barrel Chicken and Dumplings recipe.
3. The biscuits will thicken the soup quite a bit. You can use fewer biscuits or add additional chicken broth if you don’t want such a thick bowl of comfort food. Also note that the dish will thicken as it cools.
4. The heavy cream really adds a nice richness and creaminess to the dish. You can substitute milk or skip it altogether if you wish.
5. Frozen or fresh chicken breasts can be used – if chicken breasts are frozen through, increase the pressurized cook time to 10 minutes.

Nutrition

Serving: 1 | Calories: 602cal | Carbohydrates: 63g | Protein: 22g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 2053mg | Sugar: 8g | Fiber: 3g | Calcium: 105mg | Iron: 4mg

Originally published March 2022, 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 Easy Instant Pot Chicken and Dumplings Recipe appeared first on The Slow Roasted Italian.