Creamed Dijon Chicken

Prep Time
Cook Time
Ready In

"Creamed Chicken served over toast or biscuits is my go-to substitute when I'm hungry for chicken pot pie. My version is perhaps not as creamy as you'd usually expect for creamed chicken, but it's still very flavorful with much less fat. Of course, upping the creaminess would be simple by using heavy cream for the milk or even for part of the broth."

Original recipe yields 3 servings


  • Serving Size: 1 (278.8 g)
  • Calories 368.4
  • Total Fat - 22.7 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 17 mg
  • Sodium - 555 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 2.2 g
  • Protein - 22.1 g
  • Calcium - 45.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 23 mg
  • Thiamin - 0.2 mg

Step 1

Melt the butter in a medium saucepan. Add the flour, stir until smooth, and cook (stirring constantly) for 1 minute. Add in the wine and cook another minute. Add the broth and stir and cook until smooth and bubbly. Season with salt and pepper.

Step 2

Add the peas, mushrooms, tarragon and milk or cream. Stir in the chicken and Dijon. Simmer on low for about 10 minutes. Serve over toast or biscuits. Sprinkle a small amount of nutmeg on each serving, if desired.

Tips & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

Very nice way to use up left over roast chicken. We enjoyed it but next time i make it i will add more seasoning, perhaps oregano or basil, we did find it a little bland. I made it exactly as written and served it over whole wheat toast.

(22 Feb 2013)