This is comfort food! Honestly? To me it tastes just like Chicken Pot Pie, SO good! It’s a great way to use up leftover chicken, though I made my chicken specifically for this easy dinner. I didn’t use measurements, I know, I know– but trust me! This really is easy and a flexible recipe! Here’s what you need:
Pre-made biscuits– either refrigerated, frozen or from-scratch
Pre-cooked chicken, shredded or chopped in small pieces I cooked up about half a bag of frozen tenderloins then shredded the chicken in a food processor.
Frozen or canned, corn, peas and carrots
butter, 1/2- 1 cup (It’s comfort food, remember?)
pepper, garlic and salt for seasoning
Here’s what you do:
Bake your biscuits.
Cook and chop/shred your chicken.
Add your veggies to a pan on medium heat with 1 stick of butter, half cup water, and the chicken bouillon. Cook until tender.
Take 1 cup of milk and mix in about 1/4 cup of flour. Set aside. Pour 1 more cup of milk and an extra stick of butter (1/2 cup) into the pan of cooked veggies. Bring back up to a good simmer on medium heat. Add a few shakes of pepper, garlic granules and salt. Once the mixture is simmering good, pour in the milk and flour mixture- this is what thickens up your mixture and simmer, stirring often till it starts to thicken. If it is thickening too much for your liking, then thin it out with a little more milk. If it is too thin for your taste, mix a little flour into a little more milk and pour into the mixture– you shouldn’t have to do this though, it should thicken up nicely to a gravy-like consistency. Just be sure to stir it often so the bottom doesn’t burn. Stir in your chicken last.
Not sure if you can tell from the above picture or not, but you can see it is nice and thick, but still “pourable” like a gravy.
Spoon the hot creamed chicken mixture over a biscuit or two and enjoy!