2cupscanned chicken or bite sized leftover chicken or turkey
See notes for serving suggestions
Instructions
Melt 2 Tablespoons of butter in a large saucepan or skillet over medium-high heat..
Add peppers, carrots, mushroom and onions; cook, stirring occasionally, until tender, 5-10 minutes. Transfer vegetables to a bowl/plate and reserve.
Melt remaining 2 tablespoons butter in pan. Whisk in flour, garlic powder, salt and pepper. Cook, stirring constantly, until smooth, about 1 minute.
Very gradually whisk in chicken stock, then half and half and sherry. Bring to a low simmer, stir and cook until thickened, 5-10 minutes. If mixture gets too thick, whisk in a little more stock or water.
Stir in cooked vegetables and chicken pieces. Cook until warmed through. Taste and adjust salt and pepper if needed.
Serve warm in pastry shells or over rice, toast or mashed potatoes.
Notes
This can be served in puff pastry shells or over rice or toast. Or leave it to your imagination!
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.