I’ve been making this dish for so long that I can’t even remember where I got the original recipe. It’s my daughter Catherine’s favorite dinner in the world and I’ve changed it here and there over the years. She asks for it every time she comes home.
You can spoon the chicken over toast points or toasted English muffins, but I think it pairs best with a split buttermilk biscuit. Sometimes I stir a handful of shredded cheddar or sprinkle grated Parmesan into the pot for a cheesy upgrade, or substitute chopped green beans for the peas. My go-to biscuit recipe from “The Big Bottom Biscuit Cookbook” by Michael Volpatt is so easy, but there’s no shame in using refrigerated biscuits.
6 tablespoons butter
½ cup all-purpose flour
Kosher salt and freshly ground black pepper
4 ounces of baby portobello mushrooms, sliced
1 or 2 carrots, diced
2 cups milk
½ cup heavy cream
1 cup water
1 chicken bouillon cube
3 cubes cubed or shredded cooked chicken
1 cup baby peas
¼ cup grated Parmesan or ½ cup finely shredded cheddar cheese, optional
Toasted sliced almonds or chow mein noodles, for garnish
Melt butter over medium heat in large saucepan. Stir in flour, a generous pinch of salt and a couple big grinds of black pepper.
Whisk until smooth. Allow to bubble for at least 1 minute while mixing.
Stir in mushrooms and carrots and saute for 1 or 2 minutes. Add milk, cream, water and bouillon cube all at once.
Cook, stirring often, until bouillon cube is dissolved and sauce is thick and bubbly.
Season to taste with more salt and pepper, and stir in chicken and peas. If sauce is too thick, add a little more milk, cream or water. Now is the time to add Parmesan or cheddar, if desired.
Continue cooking creamed chicken over medium heat until it’s warmed through.
Serve over split buttermilk biscuits, toasted English muffins or toast points.
Garnish with toasted almonds and/or chow mein noodles for crunch.