Creamy Chicken Pot Pie

There is something special about a pot pie that feels like home the moment it hits the oven. This Creamy Chicken Pot Pie brings together tender marinated chicken, a rich and silky filling, and a fluffy Cheddar Bay Biscuit topping. Every bite is comforting with creamy gravy, fresh vegetables, and a buttery finish of melted garlic butter. It is hearty, nostalgic, and perfect for any night you need a warm and satisfying meal.

Why You Are Going to Love This Recipe

• The chicken is marinated and seared for maximum flavor before it ever touches the creamy filling.
• The silky gravy comes together with onions, celery, peas, carrots, thyme, and a boost of richness from heavy cream.
• The Cheddar Bay Biscuit topping bakes up fluffy, cheesy, and golden in every bite.
• Garlic butter brushed on top adds a final layer of flavor that makes this dish impossible to resist.
• It is the perfect cozy meal for chilly evenings, family dinners, or meal prep.

Ingredients

Chicken Marinade

Chicken thighs
Olive oil
Onion powder
Garlic powder
Paprika
Oregano
Salt
Pepper

Creamy Chicken Filling

Water
Heavy cream
Frozen peas and carrots
Onions
Celery
Flour
Thyme
Garlic
Maggi Chicken Bouillon
Pepper
Olive oil

Cheddar Bay Biscuit Topping

Cheddar biscuit mix
Mild cheddar
Milk

Garlic Butter

Butter
Garlic
Parsley
Salt

How to Make Creamy Chicken Pot Pie

Marinate the Chicken

In a large bowl, combine the chicken thighs with olive oil, onion powder, garlic powder, paprika, oregano, salt, and pepper. Mix thoroughly and let the chicken marinate for 15 minutes.

Sear the Chicken

Heat olive oil in a pan over medium heat. Sear the marinated chicken on both sides for 3 to 4 minutes per side until a golden crust forms. Remove from the pan and set aside to rest.

Build the Creamy Filling

In the same pan, add the onions, celery, garlic, and a touch of oil. Cook for 2 to 3 minutes until the onions turn translucent.
Break apart the Maggi bouillon and stir it in.
Sprinkle in the flour and mix until it is fully absorbed into the vegetables.
Chop the seared chicken into bite sized pieces and return it to the pan.
Pour in enough water to cover, add the peas and carrots, and bring the mixture to a slow boil.
Stir in the heavy cream and add the thyme sprigs. Cook on medium low until the gravy thickens, about 6 to 9 minutes.
Season with pepper to taste and remove from the heat.

Make the Biscuit Topping

In a bowl, combine the biscuit mix, cheddar cheese, and milk. Mix gently with a fork until the dough comes together. It should be slightly shaggy and not over mixed.

Make the Garlic Butter

In a small bowl, mix together softened butter, garlic, parsley, and a pinch of salt. Set aside.

Assemble and Bake

Preheat the oven to 425°F.
Transfer the creamy chicken filling into a baking dish or divide it into six 6 ounce ramekins.
Spread the cheddar biscuit dough evenly over the top.
Bake for 15 to 20 minutes until the biscuits are golden and cooked through.
Brush the warm biscuits with garlic butter and serve right away.

Storage and Reheating

Let the pot pie cool completely before storing.
Keep it covered in the refrigerator for up to 3 days.
For reheating, warm it in the oven at 350°F until heated through so the biscuit topping stays crisp.
You can also reheat individual servings in the air fryer for a few minutes to bring back that golden top.

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Creamy Chicken Pot Pie

There is something special about a pot pie that feels like home the moment it hits the oven. This Creamy Chicken Pot Pie brings together tender marinated chicken, a rich and silky filling, and a fluffy Cheddar Bay Biscuit topping. Every bite is comforting with creamy gravy, fresh vegetables, and a buttery finish of melted garlic butter. It is hearty, nostalgic, and perfect for any night you need a warm and satisfying meal.

Author kingcooks

Ingredients

Chicken Marinade

• 2-3 lbs chicken thighs boneless skinless
• 3 tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1 tsp salt
• 1 tsp pepper

Creamy Chicken Filling

• 2 cup water
• 1 1/2 cups heavy cream
• 1 cup frozen peas and carrots
• 1/2 cup onion diced
• 1/2 cup celery diced
• 1/4 cup flour
• 3-4 sprigs thyme
• 1 tbsp garlic minced or paste
• 1 tablet Maggi Chicken Bouillon
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Cheddar Bay Biscuit Topping

• 1 box cheddar biscuit mix 11.36oz
• 2 cups mild cheddar shredded
• 3/4 cup milk

Garlic Butter

• 1/2 stick butter softened
• 1 tbsp garlic
• Parsley dried
• Pinch of salt

Instructions

Chicken Marinade

• In a large bowl add all ingredients listed under “Chicken Marinade.” Mix thoroughly and allow to marinate for 15 minutes.
• To a pan over medium heat, add some olive oil and sear the marinated chicken thighs on both sides. Cook for 3-4 minutes per side until a nice crust forms.
• Once cooked, set aside to rest.

Creamy Chicken Filling

• In the same pan, add the onions, celery, garlic, a little oil and cook for 2-3 minutes. Allow to cook until the onions start to become translucent.
• Once achieved, break apart the Maggi chicken bouillon tab and add to the mix. Continue to stir to combine.
• Sprinkle in the flour and mix until absorbed.
• Chopped the sear chicken into bite sized pieces and return to the pan.
• Add enough water to cover, followed by the frozen peas and carrots and bring to a slow boil.
• Once that is achieved, pour in the heavy cream and add the thyme sprigs. Cook over medium low heat until the gravy is reduced and thickened. This should take 6-9 minutes.
• Season to taste with pepper.
• Once the gravy is nice and thick remove from heat and set aside.

Cheddar Bay Biscuit Topping

• In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.

Garlic Butter

• In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.

Assemble

• Preheat your oven to 425°F.
• Transfer the creamy chicken filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar biscuit dough, spreading it out evenly.
• Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
• Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!

If you’ve ever wondered what happens when takeout meets pizza night, this General Tso’s Chicken Pizza is your answer. It’s bold, comforting, and completely crave-worthy. The sweet and spicy kick from InnovAsian’s General Tso’s Chicken pairs perfectly with creamy homemade ranch, gooey mozzarella, and crisp-tender veggies on a golden, chewy crust. It’s the kind of recipe that turns an ordinary night into something a little more exciting—and it all comes together faster than ordering delivery.

Why You’re Going to Love This Recipe

• Sweet meets savory: The balance of General Tso’s tangy sauce, creamy ranch, and melted cheese is unbeatable.
• Quick and easy: Using InnovAsian’s ready-to-cook chicken makes prep effortless without sacrificing flavor.
• Perfect for pizza night: It’s a fun twist on tradition that everyone will want a second slice of.
• Customizable: Add more veggies, drizzle extra sauce, or switch up the cheese—make it your own.

Ingredients

Pizza

• Pizza dough
• InnovAsian General Tso’s Chicken
• Mozzarella cheese, shredded
• Broccoli florets
• Red onion, thinly sliced

Homemade Buttermilk Ranch Dressing

• Mayo
• Sour cream
• Buttermilk
• Chives
• Lemon juice
• Parsley
• Onion powder
• Garlic powder
• Salt
• Pepper
• Sugar

Garnish

• Parsley, chopped

How to Make It

Step 1: Make the Buttermilk Ranch
In a bowl, mix together mayo, sour cream, buttermilk, chives, lemon juice, parsley, onion powder, garlic powder, salt, pepper, and sugar until smooth. Place it in the fridge to chill while you prepare the pizza.

Step 2: Prepare the General Tso’s Chicken
Cook InnovAsian’s General Tso’s Chicken according to the package instructions in the air fryer. Warm the included sauce in the microwave in short intervals, reserving a bit for garnish later. Once the chicken is cooked, cut it into bite-sized pieces and toss it in the warm sauce.

Step 3: Assemble the Pizza
Preheat your oven to 425°F.
Grease a 12-inch pizza pan, then stretch your dough evenly across it. Spread a layer of homemade ranch over the dough, followed by shredded mozzarella. Top with the saucy chicken pieces, broccoli florets, and red onion slices.

Step 4: Bake to Perfection
Bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling.

Step 5: Garnish and Serve
Finish with a drizzle of the reserved sauce and a sprinkle of fresh parsley. Slice and enjoy while hot.

Storage and Reheating

Store any leftover slices in an airtight container in the fridge for up to 3 days. To reheat, place in an air fryer or oven at 350°F for 3–5 minutes to bring back that perfect crisp crust and melty cheese. Avoid microwaving if you can—it softens the crust.

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General Tso’s Chicken Pizza

There’s something undeniably fun about turning takeout favorites into comfort food creations, and this General Tso’s Chicken Pizza does exactly that. Imagine crispy, saucy bites of InnovAsian’s General Tso’s Chicken layered over creamy homemade ranch, melted mozzarella, tender broccoli, and sweet red onions. Every slice delivers the perfect mix of sweet heat and cheesy indulgence, all on a golden crust that’s crisp on the outside and soft in the center. It’s a little bit takeout, a little bit pizza night, and completely irresistible.

Course Main Course

Cuisine American, Asian, Italian

Keyword chicken, pizza, takeout

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author kingcooks

Equipment

• 12 inch pan

Ingredients

• 1 8oz ball of pizza dough can be store bought or homemade
• 1 18oz box of InnovAsian General Tso’s Chicken
• 2 cups mozzarella cheese shredded
• 1/2 cup broccoli florets
• 1/2 cup red onion thinly sliced

Homemade Buttermilk Ranch Dressing

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Garnish

• Parsley chopped

Instructions

Homemade Buttermilk Ranch Dressing

• In a large bowl add all ingredients listed under “Homemade Buttermilk Ranch Dressing” and mix. Once thoroughly combined, set in the fridge until you’re ready to serve.

General Tso’s Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm. Reserve 1/4 of the sauce for later.
• Once cooked, cut into bite sized pieces and toss the chicken in the remaining sauce.

Assemble

• Preheat oven to 425F.
• Add the pizza dough to a greased 12 inch pan and stretch out to the edges. Spread out an even layer of the homemade ranch dressing, followed by shredded mozzarella, the bite sized pieces of chicken, broccoli florets and slices of red onion.
• Bake in the over for 10-12 minutes. Cook until the crust is golden brown and the cheese is melted and bubbling.
• Garnish with the reserved asian-style bbq sauce and chopped parsley. Enjoy!

Pollo a la Brasa (Peruvian Roasted Chicken) and Aji Verde

There’s something special about the aroma of roasted chicken filling the kitchen, the kind that makes you pause whatever you’re doing and take a deep breath. This Pollo a la Brasa brings that same magic to your home with a bold Peruvian twist. The chicken soaks up a dark beer and aji panca marinade that’s rich, smoky, and deeply flavorful. As it roasts, the skin turns beautifully golden and crisp while the inside stays tender and juicy.

And then there’s the Aji Verde. Creamy, herbaceous, and just a touch spicy, it’s the perfect sauce to drizzle, dip, or spoon over every bite. Together, they create a harmony of flavors that tastes like a weekend feast worth savoring.

Why You’re Going to Love This Recipe

• Aromatic and flavorful. The marinade infuses every inch of the chicken with deep, savory notes of garlic, rosemary, and aji panca.
• Crispy skin, juicy inside. The air fryer makes it easy to achieve that perfect texture without the fuss.
• Restaurant-worthy sauce. The creamy Aji Verde balances spice, freshness, and richness in every spoonful.
• Simple ingredients, big flavor. Most of the work happens in the marinade, letting the flavors do all the heavy lifting.

Ingredients

Pollo a la Brasa Marinade

• Whole chicken
• Dark beer
• Garlic, grated
• Vinegar
• Soy sauce
• Rosemary
• Oregano
• Aji panca
• Black pepper
• Salt
• Cumin

Aji Verde (Creamy Green Sauce)

• Mayonnaise
• Green onions
• Cilantro
• Queso fresco
• Olive oil
• Serrano pepper, seeds removed
• Garlic cloves
• Salt, to taste

Instructions

Pollo a la Brasa Marinade

• In a large glass container, combine all ingredients listed under “Pollo a la Brasa Marinade” except for the chicken.
• Mix thoroughly to fully incorporate.
• Coat the chicken evenly in the marinade. Cover and refrigerate for 1 to 24 hours.

Aji Verde (Creamy Green Sauce)

• Add all ingredients listed under “Aji Verde” to a blender or food processor.
• Blend until smooth and refrigerate until ready to serve.

Air Fryer Instructions

• Remove the marinated chicken from the fridge 15 minutes before cooking.
• Insert the glass container into the base of the Ninja Crispi Pro.
• Set the air fryer to bake at 375°F for 50 to 60 minutes, flipping the chicken with 15 minutes left.
• Cook until the chicken reaches an internal temperature of 165°F.
• Once cooked, serve immediately with the Aji Verde and enjoy.

Storage and Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the air fryer at 350°F for about 5 to 7 minutes or until heated through. The Aji Verde can be refrigerated in a sealed jar for up to 4 days. Give it a quick stir before serving to bring it back to life.

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Pollo à la Brasa (Peruvian Roasted Chicken) and Aji Verde

Juicy, smoky, and full of Peruvian flair, this Pollo a la Brasa is the kind of roast chicken that stops you in your tracks. Bathed in a dark beer and aji panca marinade, every bite bursts with deep, savory spice and crisp golden skin. Paired with a creamy, fiery Aji Verde that’s as vibrant as it is addictive, this dish brings restaurant-level flavor right to your kitchen.

Author kingcooks

Equipment

• Ninja Crispi Pro

Ingredients

Pollo à la Brasa Marinade

• 4-5 lbs whole chicken
• 1 cups dark beer
• 1 tbsp garlic grated
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tbsp rosemary
• 1 tbsp oregano
• 1 tbsp aji panca
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp cumin

Aji Verde (Creamy Green Sauce)

• 1 cup mayonnaise
• 1/2 cup green onions
• 1/2 cup cilantro
• 1/4 cup queso fresco
• 1/4 cup olive oil
• 1-2 Serrano pepper seeds removed
• 3 garlic cloves
• Salt to taste

Instructions

Pollo à la Brasa Marinade

• In the 6 quart glass container, combine all the ingredients listed under “Pollo à la Brasa Marinade” except for the chicken.
• Mix thoroughly to fully incorporate.
• Coat the chicken in the marinade. Cover and allow to marinate for 1 to 24 hours max in the refrigerator.

Aji Verde (Creamy Green Sauce)

• To a blender or food processor, all ingredients listed under “Aji Verde (Creamy Green Sauce).” Blend until smooth and refrigerate until you’re ready to serve.

Assemble

• Remove the marinated chicken from the fridge 15 minutes before cooking.

Air Fryer Instructions

• Insert the glass container into the base of the Ninja Crispi Pro. Set the Ninja Crispi Pro to bake at 375F for 50-60 minutes flipping with 15 minutes left.
• Cook until the chickens registers an internal temperature of 165F.
• Once cooked serve immediately with the aji verde and enjoy!

Marry Me Chicken Soup with Tortellini

If you’ve ever fallen head over heels for Marry Me Chicken, get ready to fall in love all over again—this time in soup form. This Marry Me Chicken Soup with Tortellini takes all the flavors you adore from the classic dish and transforms them into a creamy, soul-warming bowl that’s rich, hearty, and irresistible. Tender chicken, a velvety cream base, savory Maggi chicken bouillon, and cheese-filled tortellini come together with sun-dried tomatoes, spinach, and basil for a romantic twist on comfort food. It’s the kind of soup that feels indulgent yet nourishing—perfect for cozy nights in or impressing someone special.

Why You’re Going to Love This Recipe

• Comfort in a Bowl – Creamy, rich, and filled with pasta, this soup hits all the cozy notes.
• Romantic Twist – Inspired by the viral Marry Me Chicken recipe, this version turns an iconic dish into a swoon-worthy soup.
• Flavor-Packed Base – Maggi chicken bouillon, sun-dried tomatoes, and parmesan create a broth that’s deeply savory and luxurious.
• Hearty & Filling – With juicy chicken and cheese-filled tortellini, it’s satisfying enough to serve as a full meal.
• Crowd Pleaser – Whether for family dinner or a date night, this soup is guaranteed to win hearts.

Ingredients You’ll Need

For the Chicken

• Chicken thighs or breast
• Onion powder, garlic powder, salt, and black pepper

For the Soup Base

• Water
• Heavy cream
• Onion, diced
• Garlic, minced
• Sun-dried tomatoes, diced
• Maggi chicken bouillon powder
• Flour (to thicken)
• Oregano and red pepper flakes (optional for a touch of heat)
• Spinach, chopped
• Parmesan cheese, grated or shredded
• Fresh basil, chopped
• Cheese-filled tortellini pasta

For Garnish

• Extra parmesan cheese

How to Make Marry Me Chicken Soup with Tortellini

Step 1: Cook the Chicken

Season chicken with onion powder, garlic powder, salt, and black pepper. In a large pot with olive oil, sear on both sides until golden. Let rest, then chop into bite-sized pieces.

Step 2: Build the Flavor Base

In the same pot, sauté onion, garlic, and sun-dried tomatoes until fragrant. Stir in Maggi chicken bouillon and flour to thicken.

Step 3: Bring the Soup Together

Add back the chicken, along with water, heavy cream, tortellini, and spinach. Cover and cook until the pasta is tender and the soup thickens.

Step 4: Add the Finishing Touches

Stir in fresh basil, oregano, parmesan cheese, and adjust with salt and pepper. Serve warm with extra parmesan on top.

Storage & Reheating

• Storage – Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating – Warm on the stovetop over medium heat, adding a splash of cream or water if it thickens too much.
• Freezing – Because of the cream and tortellini, this soup doesn’t freeze well. If you want to freeze, make the soup base without tortellini and add fresh pasta when reheating.

Serving Suggestions

Pair this soup with a side of warm, crusty bread or garlic knots to soak up the rich broth. For an extra cozy touch, serve with a crisp salad or roasted vegetables to balance the creaminess.

This Marry Me Chicken Soup with Tortellini is more than just a meal—it’s comfort, romance, and indulgence in every spoonful. One bite, and you’ll know why they call it “Marry Me.”

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Marry Me Chicken Soup with Tortellini

Pasta takes the beloved flavors of the classic dish and transforms them into a soul-warming bowl of comfort. Juicy chicken, velvety cream, and savory Maggi chicken bouillon create a luxurious base. While sun-dried tomatoes, tender spinach, and cheese-filled tortellini bring irresistible depth and texture. It’s a romantic, rich, and satisfying twist on traditional chicken soup. One you’ll fall in love with over and over again.

Course dinner, lunch, Soup

Cuisine American

Keyword marry me chicken, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• 1 lbs cheese-filled tortellini
• 1 cup spinach chopped
• 1 cup Parmesan cheese grated or shredded
• 1/4 cup fresh basil chopped
• Olive oil for cooking

Juicy Chicken

• 2-3 lbs chicken thighs or breast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper

Marry Me Soup Base

• 4 cups water
• 2 cups heavy cream
• 1 cup onion diced
• 1/2 cup sun-dried tomatoes diced
• 3 tbsp flour
• 1 tbsp maggi chicken bouillon powder
• 1 tbsp garlic minced
• 1 tsp oregano dried
• 1/2 tsp red pepper flakes optional
• Salt to taste
• Pepper to taste
• Garnish
• Parmesan cheese grated or shredded

Instructions

Juicy Chicken

• Add all ingredients listed under “Juicy Chicken” to a bowl and mix until well coated.
• To a large pot over medium heat, add a bit of olive oil and sear the chicken on both sides for 2-3 minutes per side.
• Once cooked, allow to rest for a few minutes then chop into bite sized pieces and set aside.

Marry Me Soup Base

• To the same pot add a bit more olive oil, the diced onions, garlic and sun-dried tomatoes. Allow to sauté for 3-4 minutes until the onions and garlic become fragrant.
• Add a tablespoon of the Maggi chicken bouillon powder. Continuously stir to combine.
• Now that everything had been cooking for a few minutes, stir in flour until it’s fully incorporated. This will help thicken the soup as it cooks.
• To bring everything together, return the chopped chicken to the pot with water, heavy cream, the cheese-filled tortellini pasta and spinach.
• Cover and let everything come to a boil. Allow to cook for 8-10 minutes. Finish with fresh basil, dried oregano and parmesan cheese.
• Season with salt and pepper to taste.
• Once the soup is nice and thick, remove from heat and serve garnished with more parmesan cheese. Enjoy!

Lemon Herb Baked Chicken

There is something so comforting about a whole roasted chicken, especially when it is infused with bright citrus and fragrant herbs. This Lemon Herb Baked Chicken takes that classic comfort to a new level. It is spatchcocked for even cooking, bathed in a zesty lemon garlic butter, and roasted until the skin is golden and crisp. Resting on a bed of onions, potatoes, and lemon slices, every bite is infused with irresistible flavor. Served alongside a cool garlicky yogurt sauce, it is a dish that feels both hearty and refreshing, perfect for family dinners or impressing guests at the table.

Why You Are Going to Love This Recipe

• The lemon herb butter seeps under the skin, keeping the chicken juicy and full of flavor.
• Spatchcocking ensures even cooking and gives you beautifully golden skin every time.
• The potatoes, onions, and lemon slices roast underneath the chicken, soaking up all the drippings for an effortless built-in side dish.
• The garlic yogurt sauce is creamy, tangy, and refreshing, creating the perfect balance to the richness of the chicken.
• This is a make-ahead friendly recipe since you can marinate the chicken overnight for deeper flavor.

Ingredients You Will Need

• Whole chicken, spatchcocked
• Onions
• Potatoes
• Lemons
• Olive oil
• Unsalted butter
• Chicken broth
• Garlic
• Lemon zest and juice
• Parsley
• Oregano
• Greek yogurt
• Salt
• Black pepper

How to Make Lemon Herb Baked Chicken

Marinate the Chicken

Start by mixing the lemon herb butter. Combine softened unsalted butter with lemon zest, garlic, parsley, oregano, salt, and pepper. Spread this mixture generously over the chicken, making sure to get under the skin for maximum flavor. This step can be done a day ahead of time, just keep the chicken refrigerated and let the flavors develop overnight.

Assemble the Pan

Preheat your oven to 425 degrees. Arrange sliced onions, quartered potatoes, and lemon slices in the bottom of a large baking dish or roasting pan. Season with salt, pepper, a drizzle of olive oil and chicken broth to the bottom of the pan. Place the marinated chicken on top with the breast side facing up.

Bake to Perfection

Roast the chicken for 50 to 60 minutes, or until the thickest part of the chicken reaches an internal temperature of 165 degrees. The skin should be golden and crisp while the meat stays tender and juicy.

Prepare the Garlic Yogurt Sauce

While the chicken bakes, whisk together Greek yogurt, garlic, lemon juice, and salt. This sauce is light, tangy, and the perfect pairing to the rich roasted chicken.

Serve and Enjoy

Once the chicken is done roasting, let it rest for a few minutes before serving. Plate it over the garlic yogurt sauce, garnish with chopped parsley, and enjoy a meal that feels both rustic and elegant.

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to four days. Keep the garlic yogurt sauce in a separate container to maintain freshness.

Reheating Tips

To keep the skin crisp, reheat the chicken in a 350 degree oven until warmed through. The garlic yogurt sauce should always be served cold, so simply stir it before using.

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Lemon Herb Baked Chicken

There is something so comforting about a whole roasted chicken, especially when it is infused with bright citrus and fragrant herbs. This Lemon Herb Baked Chicken takes that classic comfort to a new level. It is spatchcocked for even cooking, bathed in a zesty lemon garlic butter, and roasted until the skin is golden and crisp. Resting on a bed of onions, potatoes, and lemon slices, every bite is infused with irresistible flavor. Served alongside a cool garlicky yogurt sauce, it is a dish that feels both hearty and refreshing, perfect for family dinners or impressing guests at the table.

Course Main Course

Cuisine American

Keyword baked chicken, chicken, lemon herb

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Author kingcooks

Ingredients

• 2 cups potatoes quartered
• 1 cup chicken broth
• 2 large onions sliced
• 2 lemons sliced
• 1 tsp salt
• 1 tsp pepper
• Olive oil

Lemon Herb Marinade

• 4-5 lb whole chicken spatchcocked
• 1 stick unsalted butter softened
• 2 tbsp lemon zest
• 1 tbsp garlic paste or minced
• 2 tsp salt
• 2 tsp pepper
• 1 tsp parsley
• 1 tsp oregano dried

Garlic Yogurt Sauce

• 2 cups Greek yogurt
• 1 tbsp garlic paste or minced
• 1 tbsp lemon juice
• 1 tsp salt

Garnish

• Parsley chopped

Instructions

Lemon Herb Marinade

• In a bowl mixture together all ingredients listed under “Lemon Herb Marinade” EXCEPT for the chicken, salt and pepper.
• Season the chicken on both sides with salt and pepper then slather on the lemon herb butter.
• Making sure to get it under the skin as well. This is a great make ahead recipe if you want to let it marinate over night. No more than 24 hours.

Garlic Yogurt Sauce

• In a bowl mixture together all ingredients listed under “Garlic Yogurt Sauce” and set aside until you’re ready to serve.

Assemble

• Preheat oven to 425F.
• To an oven safe baking dish or pan, arrange the sliced onions, quartered potatoes and lemon slices at the bottom. Season with salt, pepper and a drizzle of olive oil.
• Rest the marinaded chicken on top with the breast facing up. Add in chicken broth to the bottom of the pan.
• Place in the oven for 50-60 minutes. Cook until thickest part of the chicken registers a temperature of 165F.
• Once cooked thoroughly, remove from the oven and serve on a bed of the garlic yogurt sauce.
• Garnish with parsley and enjoy!

Cheesy, Crispy, Delicious

If you’ve ever found yourself torn between ordering General Tso’s Chicken or indulging in crispy, cheesy rice balls, this recipe delivers the best of both worlds. These General Tso Chicken Crispy Rice Balls are crunchy on the outside, rich and gooey on the inside, and packed with all the bold flavor of your favorite takeout dish. Made easy with InnovAsian’s General Tso’s Chicken and Sticky White Rice, they’re the perfect appetizer, game day snack, or late-night craving cure.

Why You’re Going to Love This Recipe

• Uses frozen favorites for easy prep without sacrificing flavor
• Golden, crispy crust with a melty mozzarella center
• The perfect mix of sweet, spicy, creamy, and savory
• Pairs beautifully with a tangy-sweet chili dipping sauce
• Crowd-pleasing and perfect for parties or potlucks

Ingredients You’ll Need

General Tso’s Chicken
Sticky White Rice
Mozzarella cheese, cubed
Green onion, sliced
Canola oil, for frying

Egg Wash
Large eggs
Water

Seasoned Breadcrumbs
Panko breadcrumbs
Sesame seeds
Onion powder
Garlic powder
Black pepper
Salt

Creamy Sweet Chili Sauce
Japanese mayonnaise
Sweet chili sauce
Water

How to Make General Tso Chicken Crispy Rice Balls

Prepare the Chicken
Air fry the InnovAsian General Tso’s Chicken according to the package instructions. While the chicken cooks, warm the included sweet and spicy Asian-style BBQ sauce in the microwave using 10-second intervals until heated through.

Cook the Rice
Follow the instructions on the InnovAsian Sticky White Rice box. Once cooked, let it cool for 5 to 10 minutes so it’s easier to handle.

Make the Egg Wash and Breadcrumbs
Whisk together the eggs and water for the egg wash. In a separate bowl, mix the panko breadcrumbs with sesame seeds, onion powder, garlic powder, black pepper, and salt.

Mix and Form the Rice Balls
Chop the cooked General Tso’s Chicken into bite-sized pieces. Add it to a large bowl with the cooked rice, cubed mozzarella, green onion, and the warmed sauce. Mix everything thoroughly until well combined.
Using your hands, form the mixture into firm balls slightly larger than a golf ball, pressing to ensure they hold their shape.

Bread the Rice Balls
Dip each rice ball into the egg wash, then into the seasoned breadcrumbs. Repeat by dipping once more into the egg wash and finishing with a final dredge in the breadcrumbs. Press gently so the coating sticks.

Fry Until Golden
Heat a pot of canola oil to 350°F. Working in batches, fry the rice balls for 3 to 4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Make the Creamy Sweet Chili Sauce
In a small bowl, stir together the Japanese mayonnaise, sweet chili sauce, and water until smooth and creamy.

Serve and Enjoy
Serve your crispy rice balls hot with a generous side of the creamy sweet chili sauce for dipping. Get ready to savor the crunch, the cheese pull, and that sweet heat in every bite.

Storage and Reheating

Store any leftover rice balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or air fryer at 375°F for 6 to 8 minutes, or until hot and crispy again. Avoid microwaving to preserve the crunch.

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General Tso’s Chicken Crispy Rice Balls

If you’re craving something crispy, cheesy, and wildly addictive, these General Tso’s Chicken Crispy Rice Balls are about to become your new obsession. Inspired by your favorite takeout dish and made easy with InnovAsian’s heat-and-serve chicken and sticky white rice, each bite is packed with gooey mozzarella, scallions, and that sweet-and-spicy General Tso’s sauce we all know and love. Golden and crunchy on the outside, rich and savory on the inside, these rice balls are everything you didn’t know you needed. Serve them with a creamy sweet chili dip and watch them disappear before they even hit the table.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword chicken, general tso, rice balls

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• 1 18oz box of InnovAsian General Tso’s Chicken
• 1 18oz box of InnovAsian Sticky White Rice
• 1 cups mozzarella cheese cubbed
• 1/4 cup green onion sliced
• Canola oil for frying

Egg Wash

• 2 large

  eggs


• 2 tbsp water

Seasoned Breadcrumbs

• 2 cups panko breadcrumbs
• 1 tbsp sesame seeds
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt

Creamy Sweet Chili Sauce

• 1 cup Japanese mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp water

Instructions

General Tso’s Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.

Sticky White Rice

• Prepare the sticky white rice by following the packaged instructions. Once cooked set aside to cool for 5-10 minutes.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Creamy Sweet Chili Sauce

• In a small bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce” and set aside once combined.

Assemble

• Heat a pot of canola oil to 350F.
• Now that the general tso’s chicken is cooked, cut into bite sized pieces and to a large bowl with the cooked sticky white rice, green onion, cubbed mozzarella cheese and finally, the warmed sweet and spicy asian-style bbq sauce.
• Mix thoroughly to combine. Then, with your hands, form into balls slightly larger than a golf ball. Press firmly to assure the balls stick together.
• Once formed, dip into the egg wash then into the seasoned breadcrumbs, back into the egg wash and then a final dredging in the seasoned breadcrumbs. Again pressing firmly so the coating adheres.
• Working in batches, add the balls to the hot oil and fry until they are golden brown and crispy. This should take about 3-4 minutes.
• Once cooked serve immediately with a side of the creamy sweet chili sauce and enjoy!

Crispy Buffalo Chicken Croissant Sandwich

If you’ve ever craved the fiery crunch of buffalo chicken with the indulgent softness of a buttery croissant, this Crispy Buffalo Chicken Croissant Sandwich is your new obsession. Juicy chicken thighs marinated in seasoned buttermilk, fried to golden perfection, then tossed in a rich garlic-infused buffalo sauce and layered into a flaky croissant with parmesan ranch-dressed romaine. This is more than just a sandwich. It’s a full-on flavor experience.

Why You’re Going to Love This Recipe

• Bold Buffalo Flavor
  Spicy, tangy, and perfectly balanced with hints of garlic and dark brown sugar
• Incredible Texture
  Buttery croissant, crisp lettuce, juicy fried chicken. Every bite is a perfect contrast
• From-Scratch Sauces
  Homemade buttermilk ranch and buffalo sauce take this over the top
• Restaurant Quality at Home
  Feels like takeout, but tastes way better
• Perfect for Game Day or Anytime
  Serve it up during parties, weekend dinners, or whenever you need a serious flavor fix

Ingredients You’ll Need

For the Chicken Marinade
Buttermilk, garlic, mustard, paprika, salt, pepper, and boneless chicken thighs

For the Crispy Breading
Flour, onion powder, garlic powder, thyme, paprika, salt, and pepper

For the Garlic Infused Buffalo Sauce
Buffalo hot sauce, butter, garlic, and dark brown sugar

For the Buttermilk Ranch
Mayonnaise, sour cream, buttermilk, chives, lemon juice, parsley, and seasonings

Sandwich Assembly
Croissants, chopped romaine lettuce, shaved Parmesan cheese, and canola oil for frying

How to Make It (WATCH HERE)

Marinate the Chicken
Start by mixing your marinade. Combine buttermilk, garlic, mustard, spices, and chicken thighs. Let it soak for at least 20 minutes to tenderize and flavor the meat

Make the Ranch
Blend together mayo, sour cream, buttermilk, herbs, and seasonings until creamy and smooth. This ranch doubles as a dressing and sandwich spread

Prepare the Buffalo Sauce
Simmer butter, garlic, buffalo sauce, and brown sugar until rich and glossy. This garlicky, buttery hot sauce is the real star

Bread and Fry the Chicken
Dredge marinated chicken in seasoned flour and fry until golden brown and crisp, about 6 to 8 minutes per piece or until 165°F internally

Assemble the Sandwich
Toast your croissants. Toss romaine with ranch and Parmesan. Spread ranch on the croissant bottoms, add buffalo chicken, salad, and more cheese. Cap with the croissant tops and devour immediately

Storage Tips

Chicken
Store extra fried chicken in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer to re-crisp

Ranch and Buffalo Sauce
Keep sealed in the fridge for up to 5 days

Croissants
Best enjoyed fresh, but can be stored in a sealed bag for 1 to 2 days

Pro Tips for Maximum Flavor

• Use boneless, skinless chicken thighs for juicy, tender results every time
• Don’t skip the croissant toast. It adds a golden buttery layer that takes this sandwich to the next level
• Add extra buffalo sauce for a bolder kick, or drizzle on some honey if you like a sweet-heat combo
• Make the ranch and buffalo sauce a day ahead to save time and deepen the flavor

Hungry Yet?

Whether you’re hosting, indulging, or just craving something unforgettable, this Crispy Buffalo Chicken Croissant Sandwich delivers everything: crunch, heat, creaminess, and pure satisfaction. Just like that.

RECIPE

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Crispy Buffalo Chicken Croissant Sandwich

There’s something irresistible about the way buttery croissants give in at the first bite, especially when they’re stuffed with crispy, spicy buffalo chicken and dressed in a cool, creamy parmesan ranch. This Crispy Buffalo Chicken Croissant Sandwich takes everything you love about game-day flavors and wraps it in flaky, golden layers of indulgence. Whether you’re feeding a hungry crowd or craving something bold for dinner, this sandwich is built to impress, with crunch, heat, and comfort in every bite. Ready to turn heads (and light up your taste buds)? Let’s get into it.

Course brunch, dinner, lunch

Cuisine American

Keyword buffalo chicken, buffalo sauce, croissants, sandwich

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 4 croissants toasted
• 3 cups romaine lettuce chopped
• 1/2 Parmesan cheese shaved
• Canola oil for frying

Chicken Marinade

• 4-5 chicken thighs boneless skinless
• 2 cups buttermilk cold
• 1 tbsp garlic minced or paste
• 1 tsp onion powder
• 1 tsp yellow mustard
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper

Crispy Breading

• 2 cups flour
• 1 tsp thyme ground
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp paprika

Homestyle Buttermilk Ranch

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Garlic Infused Buffalo Sauce

• 1-1 /12 cups buffalo hot sauce
• 2 tbsp butter unsalted
• 1 tbsp garlic minced or paste
• 1 tsp dark brown sugar

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade” and mix until fully combined.
• Once each piece of chicken is coated, set aside to marinate for at least 20 minutes.

Homestyle Buttermilk Ranch

• In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Homestyle Buttermilk Ranch” and blend until smooth.
• Season with salt to taste. Once fully incorporated, set aside.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
• Garlic Infused Buffalo Sauce
• To a pan over low heat, add all ingredients listed under “Garlic Infused Buffalo Sauce.” Once everything is fully incorporated, remove from heat and set aside.

Assemble

• Heat a large pot of canola oil to 350°F.
• Once the oil is hot, dredge the marinated chicken thighs in the crispy breading. Shake off any excess and slowly add the chicken pieces to the hot oil and fry until golden brown, about 6-8 minutes or until the internal temperature reaches 165F.
• Toss the crispy chicken thighs in the garlic infused buffalo sauce and transfer to a wire rack.
• In a large bowl, combine the chopped romaine lettuce, homestyle buttermilk ranch dressing and shaved Parmesan cheese. Mix until well combined, then set aside.
• Spread a generous layer of homestyle buttermilk ranch dressing on the toasted bottom halves of the croissants.
• Place a crispy chicken thigh on each, followed by a generous portion of the dressed salad, more Parmesan cheese, and extra dressing.
• Finish with the toasted croissant tops.
• Serve immediately and enjoy!

Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are what happens when takeout-inspired comfort meets taco night magic. Perfectly crunchy wonton shells are fried to a golden crisp, then filled with air-fried honey chicken tossed in a sticky sweet glaze. A bright, refreshing cilantro cabbage slaw adds the perfect bite of crunch and tang, and a drizzle of Kewpie mayo ties it all together. It’s bold, it’s vibrant, and it’s dangerously easy to devour.

Why You’re Going to Love This Recipe

• Combines crispy texture with bold, sweet and savory flavor
• Uses store-bought crispy honey chicken for ease and speed
• Perfect for parties, small bites, or a fun dinner night
• Customizable with your favorite toppings
• The fried wonton shells are light, crunchy and addictively good

Ingredients
Canola oil for frying
Wonton wrappers
InnovAsian crispy honey chicken

Cilantro Cabbage Slaw
Purple cabbage
Green onion
Cilantro
Vinegar
Sesame oil
Sesame seeds
Sugar
Salt
Black pepper

Garnish
Kewpie mayo
Cilantro

How to Make the Slaw

In a large bowl, combine the cabbage, green onion, cilantro, vinegar, sesame oil, sesame seeds, sugar, salt and pepper. Mix everything thoroughly until the slaw is well coated and vibrant. Set it aside while you prep the rest.

How to Fry Wonton Taco Shells

Heat a pot of oil to 350F. Gently add one wonton wrapper at a time into the oil. As soon as it begins to cook, grab one end with tongs and fold it over, holding it in place to form a taco shell. After holding for a few seconds, flip to fry both sides until golden and crispy. Transfer to a cooling rack and repeat until all shells are done.

Cook the Crispy Honey Chicken
Arrange the frozen chicken in your air fryer tray or basket and cook according to the package instructions. While it cooks, warm the sweet sauce with honey in a microwave-safe bowl using 10 second intervals. Once the chicken is crispy, toss it in the sauce until fully coated.

Assemble the Tacos
Fill each crispy wonton shell with sauced honey chicken. Add a scoop of the cilantro cabbage slaw on top, followed by a drizzle of Kewpie mayo and a sprinkle of chopped cilantro.

How to Store Leftovers
These tacos are best enjoyed fresh, but any leftover slaw can be stored in the fridge in an airtight container for a day or two. If you have extra chicken, keep it separate from the shells to maintain crispiness. Reheat in the air fryer before serving.

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Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are the perfect fusion of bold flavor and satisfying crunch. Air-fried chicken bites coated in a sticky sweet honey glaze are tucked into golden fried wonton shells, then topped with a vibrant cilantro cabbage slaw and a drizzle of creamy Kewpie mayo. They’re fun to make, wildly delicious, and perfect for a crowd or a solo indulgence.

Course Appetizer, dinner, lunch

Cuisine Asian

Keyword chicken, crispy, tacos

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying
• 6-8 wonton wrappers
• 1 18 oz box InnovAsian Crispy Honey Chicken

Cilantro Cabbage Slaw

• 1 1/2 cup purple cabbage thinly sliced
• 1/4 cup green onion chopped
• 1/4 cup cilantro chopped
• 1 tbsp vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Garnish

• Kewpie mayo
• Cilantro chopped

Instructions

Cilantro Cabbage Slaw

• In a large bowl, add all ingredients listed under “Cilantro Cabbage Slaw.” Mix thoroughly and set aside.

Wonton Taco Shells

• Heat a pot of oil to 350F.
• Add a wonton wrapper to the oil. Immediately as it starts to cook, grab one end with tongs and fold over, holding it in place to form a taco shape.
• Hold for 5 to 6 seconds and flip to cook both sides. Cook until the wonton is crispy throughout.
• This should take 30 to 60 seconds. Once cooked, transfer to a cooling rack. Repeat until all wontons are done.

Crispy Honey Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
• Once the chicken is cooked and crispy, dress with the sweet sauce with honey.

Assemble

• Stuff the crispy wonton tacos with the sauced crispy chicken. Top with additional sauce and the cilantro cabbage slaw. Garnish with kewpie mayo and cilantro. Enjoy!

Comfort Reimagined

This is comfort food reimagined. A warm, soul-soothing curry chicken filling, rich with coconut milk, tender vegetables, and bold spices. Nestles beneath a golden Cheddar Bay Biscuit topping that’s brushed with garlicky butter. It’s the kind of dish that fills the kitchen with intoxicating aromas and brings everyone to the table, spoon in hand, ready to dive in. Each bite is creamy, savory, and just the right amount of indulgent. Whether served family-style or in individual ramekins, this pot pie is a love letter to flavor.

Curry Chicken Pot Pie with Cheddar Bay Biscuit Topping

Why You’re Going to Love This Recipe

• Comfort meets craveable curry: The warmth of coconut curry sauce transforms this classic into something unexpectedly soulful.
• Flaky, cheesy biscuit topping: Red Lobster’s Cheddar Bay Biscuit mix takes this over the top with a golden crust that soaks up all the gravy.
• Make-ahead friendly: The filling can be made in advance and stored until you’re ready to top and bake.
• Perfect for cozy nights: Whether it’s dinner for two or a comforting meal for a crowd, this pot pie makes any evening feel special.

Ingredients Overview

Curry Chicken Marinade
Start by marinating boneless, skinless chicken thighs in oil, curry powder, salt, and pepper. Let the flavors soak in before searing for a golden, flavorful crust.

Curry Chicken Gravy
This luscious base is built with a mix of water or broth, coconut milk, potatoes, carrots, onions, shallots, garlic, ginger, and herbs. Curry powder gets bloomed in oil for maximum flavor. Once everything simmers together, you’ve got a rich, velvety sauce full of tender veggies and seared chicken.

Cheddar Bay Biscuit Topping
Made with Red Lobster’s biscuit mix, extra cheddar cheese, and milk. This topping bakes into a cheesy, golden crust that’s impossible to resist.

Garlic Butter
A final touch of garlicky butter brushed over the biscuits brings it all together with rich, savory flair.

How to Make It

Marinate the Chicken
Mix chicken thighs with oil, curry powder, salt, and pepper. Let them marinate for at least 15 minutes, then sear both sides until deeply golden. Set aside to rest.

Make the Curry Gravy

In the same pan, bloom curry powder in a bit of oil until fragrant. Add shallots, garlic, and ginger. Deglaze the pan with water or broth, then add back the chopped chicken along with potatoes, carrots, and onions. Pour in coconut milk and season with salt and pepper. Add thyme and bay leaves, cover, and simmer until the sauce is rich and the vegetables are tender.

Prepare the Biscuit Dough
Gently mix biscuit mix, cheddar cheese, and milk until a shaggy dough forms. Avoid overmixing to keep the biscuits tender.

Make the Garlic Butter
Whisk together softened butter, garlic, dried parsley, and a pinch of salt. Set aside to brush over the baked topping.

Assemble and Bake
Preheat the oven to 425°F. Pour the curry chicken filling into a baking dish or divide into ramekins. Top with biscuit dough and bake until golden brown. Brush the tops with garlic butter while still hot. Serve and savor every bite.

Storage Suggestions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to revive the biscuit topping’s crisp edges. For longer storage, the unbaked pot pie can be frozen and baked from frozen, adding 10–15 extra minutes to the bake time.

RECIPE

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Curry Chicken Pot Pie

Think of this as pot pie with a passport. Inspired by the flavors of Caribbean and South Asian kitchens, this recipe brings bold curry flavor into the comfort of a creamy chicken stew. Coconut milk, warm spices, and garden vegetables create a rich, savory filling, all sealed under a layer of cheesy Cheddar Bay Biscuit topping. It’s nostalgic, familiar, and completely unexpected in the best way.

Course dinner

Cuisine American, Caribbean, Indian

Keyword curry chicken, pot pie

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Author kingcooks

Equipment

• 6-6oz ramekins

Ingredients

Curry Chicken Marinade

• 2-3 lbs chicken thighs boneless skinless
• 3 tbsp oil
• 1 tbsp curry powder
• 1 tsp salt
• 1 tsp pepper

Curry Chicken Gravy

• 2 cup water or chicken broth
• 1 13 oz can of coconut milk
• 1/2 cup potatoes diced
• 1/2 cup onion diced
• 1/2 cup carrots diced
• 1/4 cup shallots finely chopped
• 3-4 sprigs thyme
• 2-3 bay leaves
• 2 tbsp garlic minced or paste
• 1 tbsp ginger minced or paste
• 1 tbsp curry powder
• 1 tsp salt plus more to taste
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Cheddar Bay Biscuit Topping

• 1 11.36oz box red lobster cheddar bay biscuit mix
• 2 cups mild cheddar shredded
• 3/4 cup milk

Garlic Butter

• 1/2 stick butter softened
• 1 tbsp garlic
• 1/2 tsp Parsley dried
• Pinch of salt

Instructions

Curry Chicken Marinade

• In a large bowl add all ingredients listed under “Curry Chicken Marinade.” Mix thoroughly and allow to marinate for 15 minutes.
• To a pan over medium heat, sear the marinated chicken thighs on both sides. Cook for 3-4 minutes per side until a nice crust forms.
• Once cooked, set aside to rest.

Chicken Curry Gravy

• In the same pan, add curry powder, a little oil and cook for 2-3 minutes. Cooking the curry first will provide a greater depth of flavor.
• Once the curry turns to a deep golden brown color add shallots, garlic and ginger.
• Sauté for 1-2 minutes until fragrant and deglaze the pan with water.
• Chop the sear chicken into bite sized pieces and return to the pan.
• Add the diced potatoes, carrots, onion and stir to combine.
• Once that comes to a slow boil, pour in the coconut milk. Make sure to shake the can before opening.
• Season to taste with salt and pepper.
• Finally, add thyme sprigs and bay leaves.
• Cover and cook for 10-15 minutes to thicken the sauce and cook the vegetables to fork tender.
• Finish by stirring in freshly chopped parsley, and adjust the seasoning with salt and pepper to taste.

Cheddar Bay Biscuit Topping

• In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.

Garlic Butter

• In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.

Assemble

• Preheat your oven to 425°F.
• Transfer the curry chicken filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar bay biscuit dough, spreading it out evenly.
• Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
• Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!

Notes

if the gravy isn’t thick enough, make a cornstarch slurry by combining one part cornstarch to one part water. mix thoroughly then stir into the gravy. repeat until the thickness is to your liking. 

Creamy Roasted Poblano Chicken Enchiladas

If you’ve been craving something rich, creamy, and loaded with bold flavor, this is it. These Creamy Roasted Poblano Chicken Enchiladas are the perfect blend of comfort and spice, thanks to a smoky poblano barbecue sauce that takes them to another level. Juicy rotisserie chicken gets mixed with sautéed veggies, melty cheese, and a velvety base of cream cheese and roasted poblano sauce. Everything gets wrapped up in soft flour tortillas and smothered in a luscious white cheese sauce before baking until golden and bubbly. Each bite melts in your mouth and leaves you reaching for seconds.

Why You’re Going to Love This Recipe

Double sauced deliciousness
A bold poblano barbecue sauce in the filling and a creamy white sauce on top.

Effortless yet indulgent
Made with store-bought rotisserie chicken for easy prep, but packed with homemade flavor.

Crowd pleasing comfort food
Perfect for cozy dinners, game day spreads, or potluck gatherings.

Satisfying and loaded
Every tortilla is stuffed to the brim with a hearty, creamy, cheesy chicken mixture.

Ingredients You’ll Need

For the Chicken Filling
Rotisserie chicken
Cream cheese
Roasted poblano Mexican-style barbecue sauce
Monterey Jack cheese
Sautéed onions and bell peppers
Garlic
Salt and pepper

For the Creamy White Sauce
Monterey Jack cheese
Chicken broth
Sour cream
Milk or cream
Green chiles
Butter
Flour
Cumin
Salt and pepper

To Assemble and Bake
Large flour tortillas
Colby Jack cheese
More roasted poblano sauce

Garnish
Fresh cilantro
Chopped tomatoes
Sliced avocado

Creamy White Sauce

To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
Let cook for several minutes until the sauce thickens. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly until well combined, then set aside.

Assemble

Preheat oven and divide the chicken filling into four even portions.
Lay down a large tortilla and spoon the filling in a straight line down one side. Gently roll the tortilla from one end to the other, keeping it tight as you go.
Repeat until all the tortillas are rolled and placed seam side down in a baking dish.
Cover with the creamy white sauce and top with more roasted poblano sauce and Colby Jack cheese.
Bake until the cheese is melted and bubbling around the edges.
Garnish with chopped tomatoes, fresh cilantro, and slices of avocado before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in the oven at a low temperature until warmed through, or microwave in short intervals. For best results, add a splash of broth or milk before reheating to keep the sauce creamy.

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Creamy Roasted Poblano Chicken Enchiladas

When comfort food and bold flavor come together, this is the dish you get. These Creamy Roasted Poblano Chicken Enchiladas are rich, cheesy, and packed with smoky depth from a roasted poblano barbecue sauce that’s stirred right into the chicken filling. Rolled up in soft flour tortillas and smothered in a silky white cheese sauce, they bake to bubbly, golden perfection. Every bite is creamy, savory, and just the right amount of indulgent, perfect for a cozy night in or impressing guests around the dinner table.

Course dinner, lunch

Cuisine American, Mexican

Keyword chicken, enchiladas

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 4 large tortillas
• 1 cup Colby jack cheese shredded

Chicken Filling

• 3 cups rotisserie chicken shredded
• 8 oz cream cheese softened
• 1 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
• 1 cup Monterey Jack cheese shredded
• 1/4 cup onions sautéed
• 1/4 cup bell peppers sautéed
• 1 tsp garlic minced or paste
• Salt to taste
• Pepper to taste

Creamy White Sauce

• 2 cups Monterey Jack cheese shredded
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 1/4 cup milk or heavy cream
• 1/4 cup green chiles
• 3 tbsp butter unsalted
• 3 tbsp flour
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp cumin ground

Garnish

• Cilantro chopped
• Tomato chopped
• Avocado sliced

Instructions

Creamy White Sauce

• To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
• Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
• Let cook for 3–4 minutes until the sauce has thickened. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

• In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 350°F and divide the chicken filling into four portions.
• Lay down one large tortilla and add the chicken filling in a straight line down one side. Gently roll the tortilla from one end to the other, tightening as you go.
• Repeat until all tortillas are used. Transfer to a baking dish and cover the filled tortillas with the creamy white sauce. Top with more of the Tenayo Roasted Poblano Mexican-Style Barbecue Sauce and Colby Jack cheese.
• Bake for 30 minutes, until the cheese is melted and bubbling around the edges of the dish.
• Once cooked, garnish with chopped tomatoes, chopped cilantro, and slices of avocado. Enjoy!