Using a large stock pot, boil the chicken about a half hour until it is done. Drain the chicken, cool and dice into bite sized pieces and return to pot. In a medium sauce pan on medium heat, melt the butter. Once it's melted add the flour, salt and pepper using a whisk until thoroughly combined then stir constantly for a minute longer. Whisk in the milk and stir frequently until the sauce thickens. It is ready when it coats the back of a spoon or your whisk. Pour the sauce over the chicken and mix together. Drain and add the peas. Bake the biscuits according to the package directions. Serve the creamed chicken over warm biscuits. If desired you can also serve creamed chicken over egg noodles instead. Make the sauce thinner when serving over noodles by adding another half a cup of milk.
Ingredients
Directions
Using a large stock pot, boil the chicken about a half hour until it is done. Drain the chicken, cool and dice into bite sized pieces and return to pot. In a medium sauce pan on medium heat, melt the butter. Once it's melted add the flour, salt and pepper using a whisk until thoroughly combined then stir constantly for a minute longer. Whisk in the milk and stir frequently until the sauce thickens. It is ready when it coats the back of a spoon or your whisk. Pour the sauce over the chicken and mix together. Drain and add the peas. Bake the biscuits according to the package directions. Serve the creamed chicken over warm biscuits. If desired you can also serve creamed chicken over egg noodles instead. Make the sauce thinner when serving over noodles by adding another half a cup of milk.