STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Additional Information Bake slightly less if using biscuits, as they cook faster.”

Ingredients Nutrition

  • 2 14 cups chicken stock
  • 1 cup peas or 1 cup peas and pearl onions
  • 2 cups chopped carrots
  • 1 -2 cup chopped celery
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 cup cream (or milk)
  • 2 cups cooked chicken, chopped
  • 12 teaspoon dried chives
  • 1 teaspoon dried parsley
  • salt and pepper
  • pie crusts or biscuit


  1. Bring the stock to a simmer and add carrots. Cook for 5 minutes. Add the celery and peas and cook another 3 to 4 minutes. Drain veggies, reserving broth.
  2. Melt butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
  3. Pour the creamed chicken into a 9x13 pan (or reserve half and freeze for another day like I did). Top with a pie crust or biscuits, making sure to leave some vents. Cook at 400 for 25-30 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a