Creamed Chicken

Creamed Chicken


2½ cups cooked chicken (*I have a method for cooking chicken that I really like)


½ onion, chopped

2 carrots peeled and sliced

2 sticks celery, chopped

2 cloves garlic, chopped

½ c frozen peas

5 Tbsp butter, divided

 1½ cups chicken broth

4 Tbsp flour

1 tsp thyme

optional: pinch of rosemary

1 c half and half or whole milk

salt and pepper to taste

2 Tbsp sherry



Sauté onion, carrots, celery, and garlic in one Tbsp of butter in a large skillet until soft. Add chicken broth, thyme, rosemary if using, and peas and remove skillet from heat. In a saucepan, melt 4 Tbsp of butter and whisk in flour. Cook for one minute while stirring. Whisk in half and half and stir to combine. Add chicken broth with vegetables and chicken. Stir in sherry and salt and pepper to taste. Some chicken broth is very salty so you just need to taste as you cook. 

  • The method I use to cook chicken is to butterfly chicken breasts and season well with salt and pepper. Heat 1 Tbsp of oil in a large skillet until very hot. Add chicken and cook without turning for two minutes. Flip chicken and add a couple of tablespoons of wine, sherry, or chicken broth. Cover the skillet and remove from heat. The steam does the work and chicken is done in 10 minutes!

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