Wednesday, November 16, 2011

Chicken a la King

A savory way to use up Sunday's chicken dinner. 
Serve over puff pastry, english muffins, biscuits, or even toast.

Chicken a la King
1/4 c olive oil
1/2 onion, chopped
3/4 c carrots, chopped
1 t garlic, chopped
1 t salt 
1/2 t pepper
1 T parsley
1/4 t thyme
dash cayenne pepper
1/2 c flour
30 oz box of chicken broth
2 c chicken, cooked and cubed
1 c corn
1 c peas

heat oil in large pot, add onion and carrots, cook until tender
add garlic and spices, cook another minute
add flour and stir well, cook for one minute
add broth and bring to a simmer
add chicken, corn and peas
serve over buttered biscuits

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