Biscuits, for serving(or use rice, toast, or mashed potatoes instead)
Optional garnish: chopped fresh parsley or thyme
Instructions
Melt butter in a large skillet over medium heat. Add the celery and onion; cook until tender.
Add the flour to the skillet. Cook, stirring constantly, for 2 minutes.
While whisking constantly, gradually stream in the chicken broth and cream. Continue cooking and stirring until the mixture is smooth and thick.
Add the chicken and stir to combine. Cook over low heat, just until the chicken is warmed through.
Taste and season with salt and pepper.
Split the biscuits in half and spoon the creamed chicken over top. Garnish with fresh herbs, if desired.
Notes
Stir constantly while cooking the flour and making the gravy so that the ingredients don't burn or stick to the bottom of your pan.
Gradually add the chicken broth and cream to the skillet -- don't just pour it in all at once. This gives the flour mixture a chance to absorb the liquid, preventing a lumpy gravy.
Instead of biscuits, serve the creamed chicken on toast, over rice, or over mashed potatoes.
Add extra veggies to the chicken and gravy, such as frozen peas, sauteed mushrooms, or frozen peas and carrots. You might also like to add a clove of garlic or some garlic powder.
Instead of cooked chicken, use leftover turkey in this dish.
Season the gravy with fresh herbs or with dried herbs from your pantry. Good options include thyme, tarragon, rosemary, parsley, and chives.
Stir a dollop of sour cream into the gravy for a bit of acidic tang.
Melt cheddar cheese into the sauce or add it to the biscuits.