Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons unsalted butter (divided)
  • 16 ounces chicken breasts (cubed)
  • 1 medium onion (diced)
  • 2 garlic cloves (minced)
  • 2 celery stalks (diced)
  • 4 tablespoons all purpose flour
  • 1 cup milk
  • 1 3/4 cups chicken broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups frozen peas and carrots
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter (cold)
  • 3/4 cup buttermilk

Instruction

  • Preheat oven to 425 degrees.
  • In a 12" saute pan over medium heat, add 2 tablespoons of butter. When hot, add cubed chicken. Cook for 3-4 minutes, stirring occasionally, until cooked through. Remove from pan, set aside, and cover to keep warm.
  • Add remaining 2 tablespoons of butter, onions, and celery. Cook for 4-5 minutes or until vegetables begin to brown. Add garlic and cook an additional 30 seconds.
  • Add flour to pan and stir to coat vegetables. Cook for 1 minute, then add chicken broth and milk. Whisk to incorporate, scraping the bottom of the pan as needed. Add thyme, salt, pepper, and peas & carrots. Stir to combine.
  • Bring to a simmer, and allow sauce to cook until thickened slightly, up to 5 minutes. Once sauce has thickened, remove from heat, add chicken, and stir to combine.