Melt butter in a large deep skillet over medium heat.
4 tablespoons unsalted butter
Add onions and cook, stirring occasionally, until translucent and starting to brown slightly, about 3-5 minutes.
1 small onion
Stir in the flour and season with salt and pepper.
1/4 cup all purpose flour,salt,pepper
Pour in the chicken stock and stir until blended with the flour.
1/2 cup chicken stock
Slowly pour in the half-and-half while stirring until well-blended. Raise the heat and cook until thickened, stirring constantly, about 1-2 minutes.
1 1/2 cups half-and-half
Stir in the tarragon, peas and chicken and cook a few more minutes or until warmed through. Season with salt and pepper as needed.
1 teaspoon dried tarragon,1/2 cup peas,1 pound chicken
Serve over biscuits, or as desired.
8 Homemade Country Biscuits
Notes
Tips and Techniques
To save time you can use rotisserie or leftover chicken. You can also use refrigerated or frozen biscuits.
If you don’t have half-and-half, you can use whole milk or heavy cream. A 50/50 combination of whole milk and heavy cream can also be used.
Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days. When reheating, ensure that the temperature reaches 165°F.
** Nutritional information is an estimate and may vary.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 38g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 82mg | Sodium: 220mg | Potassium: 447mg | Fiber: 2g | Sugar: 4g | Vitamin A: 797IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 3mg
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