by Diana Rattray
Creamed chicken or turkey makes a tasty lunch or dinner when served with hot split biscuits, potatoes, or rice. It’s also an excellent way to use leftover chicken or turkey. Or use 2 small rotisserie chickens to make the dish. Add a tossed salad for a fabulous meal.
If you don’t care for mushrooms, feel free to leave them out. I like to use peas in this dish, but it can be made without adding the vegetable. Or sautĂ© some sliced onions and celery in the butter before you add the flour. It’s a versatile recipe!
These easy chicken breasts with creamy sauce are another excellent option for a meal. Or take a look at this delicious Instant Pot chicken with garlic and sun-dried tomatoes or this chicken with basil cream.
PrintCreamed Chicken or Turkey
This no-nonsense creamed chicken (or turkey) makes a tasty, saucy meal to serve over mashed potatoes, biscuits, or rice. Use leftovers or a rotisserie chicken to make the dish.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Chicken, Turkey
Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock
- 3/4 cup light cream (or half-and-half)
- 1 4-ounce can mushrooms (sliced, drained)
- 2 tablespoons pimiento (drained, chopped)
- 3 cups chicken (cooked, diced)
- 1 cup peas (frozen, steamed)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Melt the butter in a large saucepan over medium heat. When the butter is hot, add the flour. Cook, stirring constantly, for 2 minutes.
- Gradually stir the chicken stock into the flour roux mixture and then add the cream. Stir until the sauce is smooth and thickened.
- Add the drained mushrooms, pimiento, chicken, and peas to the sauce and heat through. Season to taste with kosher salt and freshly ground black pepper.