Chicken a la King
1 cup sliced fresh carrots
½ cup chopped onion
½ cup chopped red pepper
¼ cup butter
¼ cup all-purpose flour
Sea salt and coarsely ground black pepper to taste
¼ teaspoon dried sage
1 ½ cups milk
1 cup chicken broth (see recipe below)
1 cup frozen peas
2 cups cubed cooked chicken
Warm biscuits - from scratch or from the Little Biscuit Company (found in the freezer section)
In medium soup pot, sauté the mushrooms, carrots, onion and red pepper in butter until vegetables are crisp-tender.
Add the flour to the vegetables and cook for just a minute, to cook off the flour taste. Add salt, pepper and sage and the add in milk and broth and cook until the mixture begins to boil gently and is thickened. Add peas and chicken and continue to cook until the peas are cooked and the mixture is hot throughout.
Serve immediately over warm biscuits.