Creamed Chicken

Creamed chicken is one of those old-fashioned recipes that deserves to stay in regular rotation. A roux-based white sauce made with butter, flour, milk, and chicken broth creates a thick, velvety blanket for chunks of cooked chicken, green peas, and slivered almonds.

The sauce starts with a classic roux: melt the butter, stir in the flour, and cook it briefly before adding the liquids. Stirring constantly over moderate heat is what keeps it smooth and lump-free. The broth gives the sauce a savory depth that all-milk versions lack, while ground savory adds an herby, slightly peppery note that’s traditional in old-school creamed dishes.

This is a recipe built for leftovers. Rotisserie chicken, Thanksgiving turkey, or any cooked poultry works. The cream sauce makes even dry leftover meat taste rich and tender again. Spoon it over split biscuits, into patty shells, or over crispy toasted waffles for a savory-meets-comfort combination.

Pro Tips

• Cook the roux for a full minute before adding liquids. Raw flour taste in the sauce is the most common mistake with roux-based dishes.
• Add liquids gradually and whisk between additions. Dumping it all in at once creates lumps that are hard to smooth out.
• Warm the milk before adding to prevent the butter from seizing and clumping.
• The peas go in at the end. They’re already cooked and just need to be heated through. Overcooking makes them mushy and dull.

Variations

• Mushroom addition: Sauté sliced mushrooms in the butter before adding the flour for an earthy richness.
• Curry creamed chicken: Add a teaspoon of curry powder to the roux for a warm, golden twist on the classic.
• Over waffles: Serve this over crispy savory waffles (add herbs to your waffle batter) for a Southern-leaning brunch dish.