| Ingredients: 2 Tablespoon(s) butter, unsalted 1 chopped onion, yellow 3 peeled and sliced carrot 2 sliced stalks celery 3/4 Cup(s) peas, frozen 3 Tablespoon(s) minced parsley |
Directions:
Melt the butter in a large skillet. Saute onion, carrot, and celery until barely tender. About 5 minutes. Add the creamed chicken and peas and parsley. Stir. Pour into a greased baking dish. Arrange biscuit dough on top. Bake at 400 degrees until bubbly. About 25 to 35 minutes. |
|
Creamed Chicken (
Required ) :
4 Cup(s) diced or shredded rotisserie chicken 4 Tablespoon(s) butter, unsalted 1/2 Cup(s) flour 2 1/2 Tablespoon(s) sherry, dry 3 Drop(s) lemon juice 1 Pinch(s) salt 1 Pinch(s) freshly ground black pepper 2 Cup(s) chicken stock 1 1/2 Cup(s) half and half 3 Pinch(s) freshly ground nutmeg |
Directions: When using cooked chicken, proceed to making the sauce by melting butter in large sauce pan over medium-low heat. Add flour and whisk until smooth. Continue whisking for 1 minute. Remove from heat. Add chicken stock. Whisk until smooth. Add half and half or cream. Return the heat to medium and bring mixture to a simmer, whisking constantly. Stir in the chicken and season to taste with sherry, lemon, nutmeg, salt and pepper. |