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Creamed Chicken (or Turkey) and Biscuits

Yields1 Serving

 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

In 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.