Creamed Chicken over Biscuits

This meal has a lot of different names; a few of them shouldn't be repeated on a food blog, as they may cause you to lose your appetite. My Hubby's family called this S.O.S. (sh** on a shingle).

Whatever you call this, it's a great way to stretch your food budget. I cooked a chicken in the crockpot this week and will be using the broth and leftover chicken from that to make this for our dinner tonight. Good comfort food that is frugal too - can't beat that!

I use whatever vegetables I have on hand: fresh veggies go in at the beginning, frozen veggies later. This a great way to use up whatever odds and ends of frozen veggies you might have hanging around. And use whatever type of meat you have: chicken, turkey, or even chipped beef or chipped ham.

For more recipes, please visit Carol who hosts Saturday Stirrings.


Creamed Chicken over Biscuits

2 Tbs. butter
2 Tbs. flour
2 carrots, chopped
2 celery stalks, chopped
1/2 medium onion, chopped
3 cups chicken broth
salt and pepper
(a few Tbs of milk if you like your gravy on the creamy side)
1-2 cups shredded chicken
your favorite biscuits or toast

1. Start by making a roux in a medium saucepan: melt butter over medium high heat, being careful not to let the butter get brown. Add flour and whisk together for 1 minute, until flour starts to have a "nutty" smell.

2. If you are using fresh vegetables, add them to roux at this point, whisking continually. Cook for 2 more minutes.

3. While continuing to whisk, add the broth slowly. Whisk until all flour lumps are gone, then stir occasionally until broth begins to thicken. If you are using frozen vegetables, add them at this point. Add milk and shredded chicken and continue to stir until gravy has reached desired thickness.

4. Serve over your favorite biscuits or toast.