Creamed Chicken Recipe
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Put your leftover whole roasted chicken to use in this classic filling for a Chicken Pot Pie. Or just serve over noodles with a side of vegetables for a quick, comforting weeknight meal.
INGREDIENTS
- 4 tablespoons unsalted butter (1/2 stick)
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, medium dice
- 1 tablespoon apple cider vinegar
INSTRUCTIONS
- Melt butter over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
- Slowly add broth, whisking constantly until mixture is smooth. Add milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
- Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.
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Thanks Daren - I just don't like the actual smell and taste of vinegar, although I do know that it is crucial in recipes and certain foods that feature it such as pickled goods...
Thanks Manisha, I was searching for a good recipe to use a shredded chicken I had. this recipe sounds perfect. I also liked Daren's idea of using diff. vinegars for diff. tastes. I don't have red wine vinegar at home, but do have balsamic + white. All the rest of the ingredients are in my kitchen, including some button mushrooms that will not last more than a day or so. Think I'll throw them in too.
@ Xiobao12: You'd be surprised at the flavor vinegar can add to a recipe. "Tangy" is what vinegar is undiluted, but mixed in a recipe it adds an additional layer of flavor that can be quite subtle. Each 'flavor' of vinegar (Red Wine/White/Cider/Balsamic/etc.) add it's own unique 'note' in addition to the 'tang'. My husband's secret ingredient for his amazing Chili recipe? Lemon juice! For eight servings it's about a tablespoon, so in that volume you cannot taste 'lemon', you barely taste any 'tang' but what it does to the rest of the ingredients is amazing. Best, Daren
What is the purpose of using a vinegar in the recipe?
I made this to use in the chicken pot pie recipe. It was incredible. My husband was eating it out of the pot. I had to adapt the recipe to match what I had at home. These are the changes I made:
- Used 3 large frozen chicken breasts poached and shredded.
-Used regular chicken broth and salted butter, so I didn't add additional salt to season, at the end of the recipe.
-Used 1% milk instead of whole, which meant that I had to simmer a little longer, about 4 additional minutes.
-Used red wine vinegar instead of apple cider vinegar.
A couple of other notes: I cooked the butter and flour mixture a little longer (an extra minute or two) to get a deeper colour which didn't affect taste or flavour. While simmering I had to be constatntly stirring so the mixture wouldn't burn. I'm not sure if that is because I used 1% milk or not, but it was worth saving some calories and reducing the fat.
Anyhow, it turned out great in the chicken pot pie recipe that is attached to this one. I also, think this would be easy to adapt as cream of chicken soup.