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
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.
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
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.