How to make it

  • Place chicken in a Dutch oven, and cover with water; bring to a boil.
  • Cover, reduce heat, and simmer 1 hour or until tender.
  • Remove chicken from broth; let cool. (Reserve broth for another use.)
  • Bone chicken; cut into bite-size pieces.
  • Set aside.
  • Cook peas according to package directions; drain and set aside.
  • Melt butter in a large saucepan over low heat; add flour, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
  • Add next 5 ingredients; mix well.
  • Stir in chicken and peas.
  • Cook over low heat until thoroughly heated, stirring frequently.
  • Transfer creamed chicken to a chafing dish.
  • Serve over patty shells.

Reviews & Comments 3

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  • wdsdy 9 years ago
    Thank you mishi! Thank you sday5!
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  • sday5 9 years ago
    I agree it does sound elegant. Nice dish.
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    " It was excellent "
    mishi ate it and said...
    This recipe sounds elegant and is perfect for company. Thanks so much!
    Was this review helpful? Yes Flag

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