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Creamed Chicken
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Total Time: 20 mins

Active Time:

Makes: 4 to 6 servings

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.


  1. 1Melt 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.
  2. 2Slowly 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.
  3. 3Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.
  • Creamed Chicken
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