Smoky Chicken à la King
Ingredients
¼ cup
Kowalski's Unsalted Butter
1 lb. (approx.)
Kowalski's Signature Lightly Smoked, Fully Cooked Pulled Chicken (from the Meat Department)
¼ cup
flour
3 cups (approx.)
milk, divided
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 cup
frozen peas and carrots (or other frozen mixed vegetables), thawed
- warm Buttermilk Biscuits or prepared short-cut pasta, for serving
- chopped fresh Italian parsley, for garnish (optional)
Directions
- In a large nonstick skillet over medium-high heat, melt butter until it starts to bubble; stir in chicken.
- Sprinkle flour evenly over chicken; cook, stir constantly, until mixture begins to turn brown (about 2 min.).
- Reduce heat to medium. Whisk in 2 cups milk; cook, whisking often, until gravy is thick and bubbly (about 3 min.). Add additional milk as needed to reach desired consistency.
- Season with salt and a generous amount of pepper.
- Add vegetables to the pan; heat through.
- Spoon mixture over warm biscuits or pasta; garnish with parsley, if desired.
