Best Creamed Chicken Recipe Is Country Comfort Food (4 Ingredients, 20 Minutes) by Heather Holter
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This creamed chicken recipe is my daughter's absolute favorite, and she asks for it often. Easy meals are the norm at my house, and this chicken recipe knocks it out of the park every time. This comfort food meal is great when the weather starts to turn cold.
To make this easy creamed chicken you will need cooked chicken meat, chicken pan drippings or butter and chicken broth, flour, whole milk and optional parsley and fresh chives. If your chicken is already cooked and shredded, this recipe is on the table in about 15 minutes. Pop the biscuits in the oven while the chicken simmers on the stove.
I cook any bone-in, skin-on chicken in the slow cooker and reserve drippings, separating grease from the broth that was created to make this. This is optional, any chicken works, and butter and broth are an acceptable substitute. You can cook this ahead of time and separately freeze the chicken (removing bones and skin), broth and fat for up to six months to use later. Then, when you want this, it's just a matter of thawing out these ingredients. I do use chicken breasts, butter and store-bought broth in a pinch.
I like to serve the creamy chicken over biscuits, but it would be just as delicious over potatoes, rice, egg noodles or a grain. Keep this recipe in your recipe box for busy weeknight dinners or relaxing weekends meals.
I served my creamed chicken with 7-Up biscuits, but I don't make individual biscuits. I just spread the dough over the butter in the pan with a buttered spatula, cut individual biscuits with a serrated knife so the butter runs between the biscuits and bake. You can also use a can of refrigerated biscuits or any biscuit you prefer.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 - 3 cups cooked chicken
- drippings from cooked chicken (or 4 tablespoons butter and 2 cups chicken broth)
- 4 tablespoons all-purpose flour or gluten-free flour
- 2 cups whole milk
Here's how to make it:
- Add 4 tablespoons of the reserved chicken fat (or butter) to skillet. Add flour and stir until grease is fully absorbed.
- Slowly stir in broth.
- Add the milk.
- Stir in the cooked chicken. Simmer until thickened to your liking. Add milk if it becomes too thick. Add coarse black pepper and salt, to taste, and parsley and chives, if desired. Serve as desired. The cream chicken is also great over mashed potatoes or egg noodles. Add vegetables such as peas to the gravy if you wish, or serve a vegetable on the side.
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