Creamed Chicken or Turkey
This no-nonsense creamed chicken makes a tasty, saucy meal to serve over mashed potatoes, biscuits, or rice. Use leftovers or rotisserie chickens to make the dish.
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 sauté 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.
Creamed Chicken or 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.
