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–+ servings
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Chicken
American
Servings: 4

Equipment

  • 1 large skillet or saucier

Ingredients

  • 1 celery stalk, finely diced
  • 1 carrot, finely diced
  • ½ onion, finely diced
  • 2 Tbsp. butter
  • 1 clove garlic, finely chopped
  • 1 sprig fresh rosemary, or 1 tsp. dried rosemary
  • 2 sprigs fresh thyme, or 1 tsp. dried thyme
  • 2 Tbsp. flour
  • 1 cup milk, warmed
  • 1 cup chicken stock, warmed
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 cups rotisserie chicken, shredded
  • ½ cup frozen peas, or any other vegetable

Instructions 

  • Heat the skillet over medium heat and add butter to the pan.
  • Once the butter begins to sizzle, add the carrots, celery, and onion with a pinch of salt. Sauté the vegetables until they begin to soften, about 5 to 10 minutes.
  • Add the garlic, thyme, and rosemary to the vegetables and sauté for about a minute until they aromas start to bloom.
  • Sprinkle flour over the vegetables and combine well so that the vegetables are coated with flour. Allow the flour to toast until it starts to form a golden roux.
  • Add the hot chicken stock to the roux in batches, whisking the stock into the roux until it is smooth before adding the next batch.
  • Whisk the hot milk to the pan until the sauce is smooth.
  • Add the shredded chicken and frozen peas.
  • Bring the sauce to a boil and reduce to a simmer.
  • Add salt and pepper and stir.
  • Allow the sauce to simmer until it thickens into a creamy gravy.
  • Serve over noodles, biscuits, or in a puff pastry bowl.