Total Time
Prep 20 mins
Cook 40 mins

Additional Information Bake slightly less if using biscuits, as they cook faster.

Ingredients Nutrition

  • 2 14 cups chicken stock
  • 1 cup peas or 1 cup peas and pearl onions
  • 2 cups chopped carrots
  • 1 -2 cup chopped celery
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 cup cream (or milk)
  • 2 cups cooked chicken, chopped
  • 12 teaspoon dried chives
  • 1 teaspoon dried parsley
  • salt and pepper
  • pie crusts or biscuit


  1. Bring the stock to a simmer and add carrots. Cook for 5 minutes. Add the celery and peas and cook another 3 to 4 minutes. Drain veggies, reserving broth.
  2. Melt butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
  3. Pour the creamed chicken into a 9x13 pan (or reserve half and freeze for another day like I did). Top with a pie crust or biscuits, making sure to leave some vents. Cook at 400 for 25-30 minutes.
Most Helpful

I just made this for my family - I was a little nervous since I had not made anything like this before. The directions were fantastic & seconds were had by all! I used a bisquit topping. They all raved. Thanks for sharing this "keeper" recipe.

Vaguely Vegan March 19, 2006