Creamed Chicken

Carol Junkins


Been making this for years, one of those comfort foods. We all love it and hope you will too. My mom used to make this for us when we were sick, or had a cold and served it on toast, rice, mashed potatoes, or put filling in a pie crust. And don't forget to serve with
biscuits ! ~ thanks Joey!
Posted by a request from Kim Biegacki !

★★★★★ 6 votes
30 Min
20 Min
Stove Top


large chicken breasts, one whole chicken, or leftover chicken
1 pkg
1 bunch
1 large
1 large
can of chicken broth
2-3 tsp
parsley flakes or fresh chopped
chicken bouillon cube
1 tsp
chopped garlic in jar of olive oil
salt and pepper to taste
i added a little italian seasoning, optional
3-4 Tbsp
corn starch
1/4 c
water or milk or half and half cream, or more to make a thick paste


1Boil chicken in chicken broth and water enough to cover chicken, throw in some celery leaves and onion in broth and water with the bouilion cube.
Boil til completely cooked.
2Let cool down and tear it apart removing skin and shred in large pieces. Meanwhile throw the cut up carrots and celery and onions in deep saucepan with the broth you used to boil chicken in. You don't need to add all the water from the boiled chicken just enough to cover your shredded veggies and chicken pieces.
3Bring back to simmer and cook your veggies. Add your spices and put the shredded chicken in.
4Now mix the corn starch and water, milk, or cream and slowly add some of the hot broth to it then put back in chicken stirring constantly til thickened on simmer.
5You can serve on rice, toast, mashed potatoes or pour into a pie crust and bake.
Don't forget to serve with biscuits !

I had so much chicken I also made a nice homemade chicken soup. Pure comfort food.
6Chicken soup I also made.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtags: #broth, #Carrots, #celery