The versatility of this recipe is endless! The creamy sauce can be changed to use up leftover veggies or the spices can be tweaked to suite your taste. It can be made with chicken, turkey, beef, shrimp or meatless. It can be used over biscuits, in a puff pastry cup or poured over rice or pasta. It can be made vegan or gluten-free (this version can be under 400 calories!). I've included 3 variations - Play around with this one and make it your own! Serves 4
Ingredients:
Option 1 - Traditional:
4 Tablespoons butter, divided
1/4 cup flour
1 teaspoon dried thyme (or 1 Tablespoon fresh)
1 1/4 cups milk (approximately)
1/2 cup chicken broth
2 cups cooked chicken, diced or shredded
2 cups frozen peas and carrots
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
8 baked biscuits or slices of toasted bread
Instructions:
Melt butter in a medium saucepan over medium heat. Add flour and thyme and cook for about 5 minutes (until bubbly and thick).
Add milk and chicken broth and whisk constantly until mixture thickens (3-5 min).
Add chicken and peas/carrots and cook until heated through.
Turn off heat and mix in sour cream and keep on burner until heated through (but do NOT let it boil).
Add salt and pepper and serve over cooked biscuits or bread.
2 cups asparagus, chopped (break off the woody bottoms and chop into 1/2" pieces)
1/4 cup gluten-free.5 flour
1 teaspoon dried thyme (or 1 Tablespoon fresh)
1 1/4 cups almond milk (approximately)
1/2 cup vegan sour cream
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked brown rice
Instructions:
In small bowl pour 1/2 cup warm water over dried mushrooms and let sit for 20 min. Remove the mushrooms and chop into small pieces but SAVE THE LIQUID.
Melt 1 Tablespoon of the butter in a medium saucepan over medium heat and add the dried and button mushrooms and asparagus and cook until mushrooms are limp and asparagus is done to your liking (about 4-6 min). Remove from pan and set aside.
Melt remaining 3 Tablespoons butter in the same saucepan over medium heat. Add flour and thyme and cook for about 5 minutes (until bubbly and thick).
Add milk and leftover mushroom water and whisk constantly until mixture thickens (3-5 min).
Add mushrooms and asparagus and cook until heated through.
Turn off heat and mix in sour cream and keep on burner until heated through (but do NOT let it boil).
Add salt and pepper and serve over cooked brown rice.
Melt 1 Tablespoon of the butter in a medium saucepan over medium heat and add the peppers and onions and cook until softened (about 5-8 min). Remove from pan and set aside.
Melt remaining 3 Tablespoons butter in the same saucepan over medium heat. Add flour and chili powder and cumin and cook for about 5 minutes (until bubbly and thick).
Add milk and broth and whisk constantly until mixture thickens (3-5 min).
Add chicken, pepper & onion mixture and corn and cook until heated through.
Turn off heat and mix in sour cream and keep on burner until heated through (but do NOT let it boil).
Add salt and pepper and split between the puff pastry cups.