Creamed 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.
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.
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