Creamed Chicken (or Turkey) and Biscuits

Creamed Chicken (or Turkey) and Biscuits


November 27, 2008

For a different flavour, try adding 1 tsp. curry paste or powder in place of the thyme or Italian seasoning.


canola or olive oil, for cooking

small lump of butter

1 onion, chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

a few mushrooms, sliced (optional)

1/2 tsp. thyme or Italian seasoning, or 2 tsp. chopped fresh rosemary

2 Tbsp. flour

1 can chicken broth + 1 can water

2 cups chopped cooked chicken or turkey

1/2 cup frozen peas

1/4-1/2 cup half & half (or milk, or heavier cream)

salt and pepper

1 batch biscuits


1In a skillet, heat a drizzle of oil and a small lump of butter. When the foaming subsides, add the onion and cook for a few minutes, until soft. Add the celery, carrot and mushrooms and cook until they soften, release their liquid and then the mushrooms and onion start to brown a little. Add the herbs at some point while you're cooking them. Sprinkle the flour overtop and cook for a minute, then add the broth and water and bring to a simmer. Let it bubble for at least a minute, then add the chicken and peas and cook for 5 more minutes. If it's too thick, add a bit more stock or water. If it's too watery, keep cooking until it cooks down and thickens. Add the half & half and bring to a simmer again, just to heat it through. Season with salt and pepper and serve over warm biscuits.


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