This creamed chicken is prepared in similar fashion to the way I make chicken pot pie filling. Simple, no fuss goodness – a blast from the past. This recipe is a favorite of the kids that I cook for so that is saying a lot! My little great-niece Akeelah, who just turned two years old yesterday also loves this dish! Make this recipe for your family soon and you’ll be making memories! Yummy, yummy memories!
Creamed Chicken
Prep time:
Cook time:
Total time:
Serves: 2 quarts
Your gravy in this dish should be the thickness of gravy that you would use over mashed potatoes. Not too thick – not too thin, just right! You are in control of how thick or thin the gravy is. Add more of the roux to thicken or a little more broth to thin it out a bit. Enjoy!
Ingredients
- 3 lb of raw boneless, skinless chicken breast
- 1 c flour
- 1 c butter
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 qt chicken broth
- 1 T chicken base
- 2 tsp salt
- 2 tsp pepper
Instructions
- Cut the chicken into medium size diced pieces. Rinse and drain. Put into a 4 qt saucepan and add cold water to cover 2 inches above chicken. Turn flame to medium and all the chicken to cook slowly. Skim foam off chicken as it gathers on top of water, Allow chicken to slow boil about 30 minutes. Add chicken broth to pot and bring back to slow boil. Add roux slowly, whisking it into the broth so that no lumps form. Turn flame down to low/simmer. Add remaining seasonings. Taste food and adjust seasoning as needed. Serve over biscuits.
Serving size: 1 cup
Notes
I use onion powder and garlic powder because I like a smooth and creamy creamed chicken but you can use fresh minced onion and garlic also. If you cook and add fresh veggies (potatoes, celery, peas and carrots) to this dish and pour it into a pie shell, cover with dough and bake, you’ve just make a chicken pot pie!