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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Additional Information Bake slightly less if using biscuits, as they cook faster. Ingredients:
2 1/4 cups chicken stock |
1 cup peas or 1 cup peas and pearl onions |
2 cups chopped carrots |
1 -2 cup chopped celery |
6 tablespoons butter |
6 tablespoons flour |
1 cup cream (or milk) |
2 cups cooked chicken, chopped |
1/2 teaspoon dried chives |
1 teaspoon dried parsley |
salt and pepper |
pie crusts or biscuit |
Directions:
1. Bring the stock to a simmer and add carrots. Cook for 5 minutes. Add the celery and peas and cook another 3 to 4 minutes. Drain veggies, reserving broth.
2. Melt butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
3. Pour the creamed chicken into a 9x13 pan (or reserve half and freeze for another day like I did). Top with a pie crust or biscuits, making sure to leave some vents. Cook at 400 for 25-30 minutes.
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