1 lb chicken breast, diced
1 cup carrots, diced
1 cup peas
2 medium potatoes, peeled and diced
1/4 cup butter
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
Prep the Chicken: If using raw chicken breast, dice it into bite-sized pieces. If using rotisserie chicken, shred it and set it aside.
Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onions and carrots, and sauté for about 5 minutes until softened.
Add the Potatoes: Stir in the diced potatoes and cook for an additional 3 minutes.
Incorporate the Chicken: Add the chicken to the pot and cook until it’s no longer pink on the outside, about 5 minutes.
Make it Creamy: Sprinkle in the flour and stir until the chicken and vegetables are fully coated. Cook for another minute.
Pour in the Broth: Gradually pour in the chicken broth while stirring to prevent lumps. Bring it to a gentle simmer.
Simmer and Add Cream: Let it simmer for about 15-20 minutes, stirring occasionally. Then, stir in the heavy cream and peas.
Season: Taste and season with salt and pepper. Bring back to a gentle heat, and serve hot!
