Ingredients
½ cup (1 stick) unsalted butter.
1 medium green bell pepper, small diced.
1 small sweet onion, small diced.
2 cloves garlic, minced.
½ cup all-purpose flour.
½ teaspoon salt.
½ teaspoon black pepper.
2 ½ cups chicken stock.
1 cup heavy cream.
3 cups diced cooked chicken.
1 cup frozen peas.
4 ounce jar diced pimentos, drained.
Instructions
In a large skillet over medium heat, melt ½ cup (1 stick) unsalted butter. Add 1 medium green bell pepper, small diced, and 1 small sweet onion, small diced. Stir occasionally until softened, about 10 minutes.
Add 2 cloves garlic, minced, and cook until fragrant, about 30 seconds.
Add ½ cup all-purpose flour, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine so the flour dissolves, and cook for 1 minute.
Slowly stream in 2 ½ cups chicken stock while whisking constantly to avoid lumps. Repeat with 1 cup heavy cream.
Bring to a simmer and simmer for 5 minutes until thickened, stirring occasionally.
Add 3 cups diced cooked chicken, 1 cup frozen peas, and a 4 ounce jar diced pimentos, drained. Stir to combine.
Simmer for an additional 3 minutes until everything is warmed through. Taste and adjust seasoning if needed.
Serve immediately with toast or fluffy biscuits.
Notes
A classic creamy chicken dish with a mix of vegetables, perfect for serving over toast or biscuits.
