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.

Nutrition Info: 
Calories 517.1, Total Fat 24.5 g, Saturated Fat 14.5 g, Polyunsaturated Fat 1.9 g, Monounsaturated Fat 7.2 g, Cholesterol 103.1 mg, Sodium 1,544.5 mg, Potassium 630.0 mg, Total Carbohydrate 44.0 g, Dietary Fiber 3.5 g, Sugars 9.8 g, Protein 30.0 g​

Option 2 - Vegan/Gluten-Free

• 1/2 cup warm water
• 1/2 ounce dried porcini mushrooms
• 4 Tablespoons vegan butter, divided
• 2 cups button mushrooms, sliced
• 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.

Nutrition Info: Calories 370.6, Total Fat 13.5 g, Saturated Fat 4.4 g, Polyunsaturated Fat 3.2 g, Monounsaturated Fat 2.0 g, Cholesterol 0.0 mg, Sodium 868.2 mg, Potassium 367.0 mg, Total Carbohydrate 50.5 g, Dietary Fiber 5.5 g, Sugars 4.2 g, Protein 9.3 g​


Option 3 - Southwest Style

• 4 Tablespoons butter, divided
• 1/2 cup green pepper, chopped
• 1/2 cup red pepper, chopped
• 1/2 cup green onions, chopped
• 1/4 cup flour
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 1/4 cups milk (approximately)
• 1/2 cup chicken broth
• 2 cups cooked chicken, shredded
• 1/2 cup frozen or canned corn
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 baked puff pastry cups

Instructions:

• 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.

Nutrition Info:  Calories 615.9, Total Fat 38.0 g, Saturated Fat 16.2 g, Polyunsaturated Fat 10.4 g, Monounsaturated Fat 9.6 g, Cholesterol 103.1 mg, Sodium 1,082.2 mg, Potassium 563.0 mg, Total Carbohydrate 39.4 g, Dietary Fiber 2.7 g, Sugars 9.9 g, Protein 28.5 g