Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons butter
  • 1/2 cup small diced carrots
  • 1/2 cup small diced celery
  • 1/2 cup finely chopped onion
  • 2 garlic cloves (finely minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup milk
  • 1/2 cup frozen peas
  • 2-3 cups cooked diced chicken
  • Salt and pepper to taste
  • 6 medium russet baking potatoes (scrubbed clean)
  • Cheddar cheese for topping (optional)
  • Cooked (crumbled bacon for topping, optional)

Instruction

  • Preheat the oven to 400 degrees.
  • Lightly rub the potatoes with olive oil and wrap each potato in tin foil. Pierce through the foil and skin of the potato with a fork a couple of times.
  • Bake the potatoes for an hour or until tender.
  • Toward the end of baking time, make the sauce by melting the butter in a large, 12-inch nonstick skillet over medium heat. Add the carrots, celery, onion, garlic, salt and pepper and cook, stirring often, until the vegetables are crisp-tender (but not mushy), about 5-7 minutes.
  • Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1-2 minutes. The mixture will be crumbly.
  • Slowly add 1/2 cup of the chicken broth whisking quickly until thick and combined (adding a little liquid at a time will help avoid lumps). Continue adding 1/2 cup of the broth and milk at a time until it has all been stirred into the skillet and the sauce is smooth and creamy.
  • Cook the mixture at a low simmer for 5-7 minutes, stirring often, until the vegetables are tender and the sauce is thickened.
  • Stir in the peas and chicken and heat through. Season with salt and pepper to taste.
  • Serve over baked potatoes with cheddar cheese and cooked bacon, if desired.