# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced
→ Vegetables
02 - 1 cup mushrooms, sliced
03 - 1/2 cup red bell pepper, diced
04 - 1/2 cup frozen peas, thawed
05 - 1 small onion, finely chopped
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1/2 cup chicken broth
10 - 1/4 cup heavy cream
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon paprika
14 - 1/4 teaspoon dried thyme
→ Toast
15 - 4 slices hearty white or whole wheat bread
16 - 2 tablespoons butter for toasting
→ Garnish (optional)
17 - 2 tablespoons chopped fresh parsley
# Method:
01 - In a large skillet over medium heat, melt unsalted butter. Add chopped onion, sliced mushrooms, and diced red bell pepper. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Stir in all-purpose flour and cook for 1 minute, stirring constantly to combine with melted butter and vegetables.
03 - Gradually whisk in whole milk and chicken broth, stirring until mixture is smooth and begins to thicken, about 3 to 4 minutes.
04 - Fold in diced cooked chicken breast, thawed peas, heavy cream, salt, black pepper, paprika, and dried thyme. Simmer gently for 5 to 7 minutes, stirring occasionally, until heated through and sauce is slightly thickened.
05 - Toast the bread slices until crisp using a toaster or oven. Spread each slice with butter while warm.
06 - For each serving, place one slice of buttered toast on a plate. Spoon the creamy chicken mixture generously over the toast and garnish with chopped fresh parsley, if desired.
