Creamed Chicken over Biscuits |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A friend of mine prepared this homey dish for my husband and me after our first son was born. I've made just a few minor modifications over the years. -Pam Kelley Uniontown, Ohio Ingredients:
1 cup cubed peeled potato |
1/2 cup diced carrot |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup 2% milk |
2-1/2 teaspoons chicken bouillon granules |
1/8 teaspoon pepper |
1/2 pound boneless skinless chicken breasts, cooked and cubed |
1/2 cup frozen peas, thawed |
4 warm buttermilk biscuits |
Directions:
1. Place potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside.
2. In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve with biscuits. Yield: 2 servings.
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