3 tablespoons butter
¼ cup diced onion
1 cup sliced fresh white button or crimini mushrooms
4 tablespoons all-purpose flour
1 cup heavy cream or half and half
1 cup chicken broth or stock
½ teaspoon kosher salt to taste
¼ teaspoon ground black pepper to taste
Pinch of ground nutmeg
2 cups chopped or shredded cooked chicken*
3 scallions, white and green parts, sliced on the diagonal
½ cup frozen peas, optional
In saucepan, melt butter and sauté onions and mushrooms until the vegetables are soft.
Sprinkle flour over the vegetable mixture and cook for 2 – 3 minutes, stirring constantly.
Slowly add cream to the flour and vegetables, stirring constantly, until well combined. Add chicken broth, salt, pepper and nutmeg, bring mixture to a simmer.
Add chicken, scallions and peas, simmer for 10 minutes, taste to adjust seasonings.
Serve over biscuits, rice, mashed potatoes or in pastry shells.
*Use leftover chicken, deli chicken or canned chicken, drained.