Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups cooked shredded chicken (or rotisserie chicken)
- 1 cup sliced mushrooms (optional)
- 1 cup frozen peas and carrots mix
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Serve with mashed potatoes, rice, or warm crusty bread
Instructions
- In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the mushrooms and cook until they release their moisture and begin to brown.
- Add the shredded chicken and frozen peas and carrots. Stir to combine.
- Sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly until the sauce thickens.
- Reduce heat to low, add the heavy cream and dried thyme, and stir until the sauce is creamy and smooth. Season with salt and pepper to taste.
- Simmer for 5 more minutes until heated through.
- Serve warm, garnished with chopped parsley, over mashed potatoes, rice, or with fresh bread.
If you’d like, I can adapt this recipe to be vegetarian, dairy-free, or customized to a different protein — just say the word!