Creamy Chicken and Gravy with Vegetables
A fantastic week night dinner for those busy working moms looking for something quick, wholesome and healthy to put on the table. This creamy, rich chicken and gravy can be served over biscuits, rice, or mashed potatoes.
Servings: 6 people
Equipment
- 1 Medium Stockpot with lid
Ingredients
- 1 stick Butter grass-fed, organic or all-natural
- 8 Tbsp flour unbleached, all-natural, Non-GMO
- 8 cups chicken stock you can use soup base powder or concentrate to make broth, which is more affordable
- 1 medium onion diced
- 1 clove garlic, minced or 2 Tbsp of minced garlic (from a jar)
- 2 cups chicken, chopped light or dark meat
- 1 16 oz package frozen mixed vegetables if using canned vegetables, drain the liquid off
Instructions
- Place your stockpot over a medium heat, add your butter, diced onions and garlic. Sauté until the butter is melted, the onions are translucent and the garlic is fragrant, but not burnt. Do not burn the garlic - it will ruin your dish.
- Add the 8 tablespoons of flour to the butter/onion/garlic mix, which will make a fantastic buttery paste, also known as a roux. Let the roux cook for just a couple minutes, so the mix doesn't taste raw.
- Start adding your liquid; keep the heat at a medium level. User hack: I sometimes replace 2 cups of stock with 2 cups of milk to make a super creamy gravy. Add 2 cups of liquid and whisk gently to start the thickening process and remove any lumps. Add the other 6 cups of liquid, stirring gently to incorporate.
- Add the chopped chicken and vegetables to the gravy mix, stir to combine, put the lid on and let simmer on a medium heat for 10-15 minutes or until thickened. Stir every 3-5 minutes to prevent scorching or sticking.
- Serve this fantastic gravy over potatoes, rice, noodles or biscuits, whichever your family prefers.