- 2 whole carrots – chopped
- 4 tablespoons butter
- 3 tablespoons flour – approximately
- 1 1/2 cups milk – approximately and I used 1%
- 2 cups water –
- 6 chicken bouillon cubes
- 1 rotisserie chicken
- 1 cup peas
- salt and pepper to taste
To start, you will cook your chopped carrots in 1 tablespoon of butter on medium heat for 3 minutes. This is just to get the cooking process started for the carrots.
To start the gravy, you will add the rest of the butter and your flour. Whisk together.
Immediately add your water, milk and bouillon cubes and simmer on low.
Peel the skin back off of your rotisserie chicken and pick the chicken off of the bone to throw into your gravy.
Season with salt and pepper.
This will simmer in the gravy until thickened.
The chicken will warm up as the gravy starts to thicken.
The measurements I gave are what I started with. If you need a thicker gravy, add a little more flour with a little extra salt and pepper. If you want it thinner, add a little more milk.
Add peas to chicken gravy and allow them to cook through – that’s it!
Serve over warm biscuits (I used store bought) and mashed potatoes.
- •2 whole carrots - chopped
- •4 tablespoons butter
- •3 tablespoons flour
- •1 1/2 cups milk (approximately), I used 1%
- •2 cups water (approximately)
- •6 chicken bouillon cubes
- •1 rotisserie chicken
- •1 cup frozen peas
- •salt and pepper to taste
- Start out by cooking the chopped carrots in about a tablespoon of butter in a large pan for about 3 minutes.
- Add the rest of the butter and flour to the pan and whisk.
- Add milk, water and bouillon cubes and cook on low.
- During this time, break pieces of chicken off of the rotisserie chicken and throw into your gravy.
- Season with salt and pepper.
- Let this simmer on low heat until it starts to thicken.
- If it needs to be thicker, add a little more flour, if it needs to be thinner, add a little more milk.
- Once the gravy is thickened, add peas and continue to cook on low until peas are cooked through.
- Give it a taste to see if it needs any more salt or pepper.
- Serve over warm biscuits and mashed potatoes.
- It is hard for me to give approximate measurements for the flour and milk that I used for this recipe. These are the measurements given are what I started with. You can always add more flour to thicken the gravy along with more seasoning, or add more milk to loosen it up some.