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Add a photoThis is a recipe I make using shredded chicken from a rotisserie chicken breast. I serve it over large baked flakey biscuit halves, so it's like a chicken pot pie without having to make the pie part.
It's best to have all ingredients prepared & measured out before stove top cooking because cooking goes fast!
This is good fall comfort food.
Ingredients
- 1/4 c butter
- 1/2 c chopped onion
- 1/4 c all purpose flour
- 1 c chicken broth
- 1 c whole milk
- 2 TBS fresh lemon juice
- 1 tsp salt
- 1/8 tsp pepper
- 1/4 tsp dried leaf tarragon
- 2 1/2 cups shredded cooked chicken breast
- 1 c sliced celery
- 1 c thinly sliced, pared carrots
- 1/2 c frozen peas, defrosted and drained
Directions
- Defrost and drain peas.
- Shred chicken from chicken breast, set aside.
- Slice carrots and celery, set aside.
- Preheat oven to 400 degrees.
- In a large saucepan melt butter, add onion and cook over low heat until tender.
- Blend in flour with a wire wisk.
- Remove from heat; gradually stir in chicken broth, milk and lemon juice with wire wisk.
- Return to medium- high heat and cook, stirring constantly with wire wisk until mixture thickens and comes to a boil.
- Remove from heat; stir in salt, pepper, tarragon, chicken, celery, carrots and peas.
- Put into casserole dish, and bake 20 minutes.
- Reduce oven temperature to 350 degrees; cover casserole dish and bake for 10 more minutes or until vegetables are tender.
- Serve over biscuit halves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 221 | 54% |
| Total Fat 24.76g | 31% |
| Saturated Fat 11.65g | 47% |
| Trans Fat 0.14g | |
| Cholesterol 112mg | 37% |
| Sodium 912mg | 38% |
| Potassium 620mg | 18% |
| Total Carbs 17.04g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.78g | 5% |
| Protein 29.68g | 47% |
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