4-5 cups of shredded chicken from poached or rotisserie chicken
3-4 cups of chicken broth or poaching liquid (below)
2 Tbs butter or margarine
1 Tbs canola oil
1/4 cup of all purpose flour (or as needed)
1/2 cup of diced celery
1/2 cup of diced carrots
1 medium onion diced
1/2 cup of frozen peas. (You can also you mixed veg like I did)
1/2 cup of cream, half and half or whole milk
1/2 tsp of dried thyme
salt and black pepper to taste
2-3 cloves of garlic grated
12-15 prepared biscuits like Pillsbury (or homemade)
To poach your own chicken you will need:
4-5 cups of chicken broth or water/bullion equivalent
1 celery stalk coarsely chopped
1 carrot coarsely chopped
1/2 onion coarsely chopped
2 cloves of garlic coarsely chopped
2 bay leaves
Bring all the ingredients to a boil then lower to a gentle simmer for 20-25 minutes. Remove chicken to cool and shred. Reserve poaching liquid to use later.
In a oven safe skillet (like a caste iron pan) heat your butter and oil. Add garlic and allow to fry for 30-45 seconds. Then add chopped onions, celery, carrots, salt and dried thyme.
Note: the broth will add salt to the dish so be conservative when you add salt here.
Next add flour. You need equal parts flour to fat here to make a roux. Cook roux for a 2 minutes and then add chicken broth or poaching liquid to the pan. Stir well until gravy is smooth. Allow gravy to simmer until it thickens. Note: If the gravy looks thin, add a little more flour by mixing flour with a little water in a separate bowl and adding it to the gravy.
Next add milk or cream. Stir well. Taste for seasoning. Add salt and seasoning as needed here. When the gravy is at the right taste and consistency, add the frozen peas and shredded chicken to the pan. Allow everything to gently simmer for 5 minutes.
When the creamed vegetables and chicken are cooked to your taste, turn off the stove and top with your favorite biscuits. Place in the oven and bake until the biscuits are cooked through and browned. Serve hot. Enjoy.
Note: I suggest you place your skillet on a baking sheet so it is easy to move in and out of the oven and will catch any spills if the gravy decides to bubble in the oven.
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