Description
A comforting bowl of creamy chicken and vegetables wrapped in nostalgia, topped with crunchy biscuits.
Ingredients
Scale
- 2 cups Shredded Cooked Chicken
- 1 cup Diced Carrots
- 1 cup Green Peas
- 3 tablespoons Butter
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Broth
Instructions
- Melt the butter in a large pot over medium heat until it begins to bubble.
- Add the diced carrots and sauté for approximately 5 minutes until softened.
- Stir in the flour and cook for another minute to make a roux.
- Gradually add the chicken broth while stirring continuously until smooth.
- Bring the mixture to a simmer and fold in the shredded chicken and green peas.
- Cook until the gravy thickens, about 5-7 minutes.
- Serve in bowls, topped with biscuit pieces.
Notes
Customize with different vegetables or proteins like turkey or chickpeas. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken pot pie, comfort food, family dinner, creamy chicken