Vintage Creamed Chicken with Peas and Mushrooms

Tender chicken and vegetables in a rich homemade cream sauce—the perfect comfort food.

Some of the best family recipes are the ones that come together quickly after a busy day. This creamy chicken skillet was one of those meals my mom often made when she was short on time or simply didn't feel like spending hours in the kitchen.

If she happened to have leftover chicken from the night before, supper came together even faster. Tender pieces of chicken are combined with sweet onions, bell peppers, mushrooms, peas, and a rich homemade cream sauce to create a hearty meal that's pure comfort food.

Served over buttered toast, fluffy mashed potatoes, or egg noodles, this old-fashioned recipe proves that simple ingredients can make an unforgettable meal.

Ingredients:

4 boneless chicken breast halves, cut into 1/2 to 1 inch pieces (or about 4 cups cooked leftover chicken)
1 Tbs. olive oil or butter
1/2 c. butter
1 bell pepper, chopped
1 onion, chopped
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 1/2 c. whole milk
1 1/4 c. hot water
1 1/2 tsp. chicken bouillon powder
1 (4.5 ounce) can mushrooms, undrained
1 c. sweet peas
4 ounces chopped pimento, (Optional)

Directions:

If using raw chicken, cut it into 1/2 to 1-inch pieces and season lightly with salt and pepper.

Heat the olive oil or butter in a large cast iron skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a bowl and set aside.

If using leftover cooked chicken, simply warm it briefly in the skillet with a little butter before removing it.

In the same skillet, reduce the heat to medium and melt the butter. Add the chopped bell pepper and onion. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent. Scrape the browned bits from the bottom of the skillet to add extra flavor to the sauce.

Reduce the heat to low. Sprinkle in the flour, salt, black pepper, and garlic powder. Stir constantly for 1 to 2 minutes until the flour is fully incorporated and the mixture becomes bubbly.

Gradually whisk in the milk, hot water, chicken bouillon powder, and the undrained mushrooms. Increase the heat to medium and cook, stirring constantly, until the sauce comes to a gentle boil. Continue cooking for about 1 minute, or until slightly thickened.

Return the chicken to the skillet. Stir in the peas and chopped pimentos, if using. Cook for 2 to 3 minutes, just until everything is heated through.

Serve hot over buttered toast, egg noodles, rice, biscuits, or creamy mashed potatoes.

Tips for Best Success:

Leftover roasted, or rotisserie chicken makes this meal even quicker.
Cook the flour for at least a minute to eliminate any raw flour taste.
Add the milk gradually while whisking to keep the sauce smooth.
Don't overcook the peas—they only need a few minutes to warm through.
Whole milk creates the creamiest sauce, but 2% milk also works well.
Taste the sauce before serving, since different bouillon brands vary in saltiness.
Scraping the browned bits from the skillet adds wonderful homemade flavor.

Variations and Substitutions:

• Use leftover turkey instead of chicken.
• Add diced carrots or celery with the onions.
• Stir in fresh parsley or thyme before serving.
• Substitute frozen mixed vegetables for the peas.
• Replace mushrooms with fresh sliced mushrooms if preferred.
• Add shredded cheddar or Parmesan cheese for an even richer sauce.
• Serve over rice instead of noodles or toast.
• Use half-and-half in place of some of the milk for a richer cream sauce.

Serving Suggestions:

This creamy chicken pairs wonderfully with:

• Buttered toast
• Homemade biscuits
• Egg noodles
• Creamy mashed potatoes
• Steamed white rice
• Buttered green beans
• Garden salad
• Roasted broccoli
• Homemade dinner rolls
• Fresh sliced tomatoes

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 3 days.
• Freezer:  Freeze for up to 2 months. For the best texture, thaw overnight in the refrigerator before reheating.
• Reheating:  Warm gently on the stovetop over low heat or in the microwave. Add a splash of milk if the sauce has thickened during storage.

Frequently Asked Questions:

Can I use leftover chicken?
Yes! Leftover roasted, baked, or rotisserie chicken is perfect and makes this recipe even faster.

Can I use frozen peas?
Absolutely. There's no need to thaw them first.

Can I leave out the mushrooms?
Yes. Simply omit them or replace them with another vegetable such as diced carrots or celery.

Can I make this ahead of time?
Yes. Prepare the recipe up to one day ahead and reheat gently before serving.

What can I serve it over?
It's delicious over toast, biscuits, rice, egg noodles, or mashed potatoes.

Can I make the sauce thicker?
Yes. Let it simmer a little longer, or whisk together 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce.