Chicken And Gravy Base Recipe

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Chicken And Gravy

  • 1/3 c. butter
  • 1/2 onion, finely diced
  • 1/4 c. flour
  • 2 c. chicken stock
  • 1/2 c. milk
  • 2 c. shredded chicken
  • 1/2 bag frozen mixed veggies
  • Salt, pepper, spices or seasonings of your choice (my current favorite is a blend by Penzeys called “Sunny Paris” that I was given for Christmas. It contains shallots, chives, green peppercorns, basil, tarragon, chervil, bay leaf, and dill. It has a wonderfully fresh and unique flavor that blends very well with this dish.)

1. Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Whisk in flour and cook for 1-2 minutes.

2. Add chicken stock and milk. Stir constantly. Bring to a boil and let boil until thickened. Remove from heat. Add chicken, veggies, and seasonings.

Some of the ways I have used this mixture are:

  1. In a casserole, over egg noodles or other pasta
  2. To top baked potatoes
  3. Over homemade biscuits
  4. Thinned with an extra 1 c. of chicken stock, and the addition of rice or potatoes for a soup
  5. Thinned with an extra 1 1/2 c. chicken stock for chicken and dumplings
  6. Thickened with an extra 1/2 c. white sauce for pot pie filling

This also freezes perfectly. I love having it on hand for a quick, last minute dinner.

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Comments

  1. Anonymous says:

    I just made this recipe for my family and it is fantastic. Since I had all the ingredients out I decided to make an extra batch and freeze it. Thank you so much for sharing all your recipes and ideas. I’ve added your blog to my “Read Daily” list.

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