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Creamed Chicken

This is comfort food, old-fashioned style! The chicken is shredded and stirred into creamy gravy, and served over biscuits.

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  • 1 whole chicken (3 pounds.)
  • 3 quarts water
  • 1 onion, quartered
  • 1 celery rib, cut up
  • 1 carrot, cut up
  • 1 1/2 teaspoons salt
  • 4 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1 large egg yolk
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon freshly ground black pepper
  • Homemade or purchased biscuits


  1. Combine chicken, water, onion, celery, carrot and salt in large pot. Bring to boil; reduce heat and simmer until chicken is tender, 50 to 60 minutes.
  2. Remove chicken from pan.
  3. Boil broth until reduced to 3 1/2 cups, about 45 to 60 minutes; strain and skim fat.
  4. When chicken is cool, shred meat, discarding skin and bones; set aside.
  5. Melt butter in large saucepan over medium heat.
  6. Add flour and cook, stirring occasionally, until golden brown, about 3 to 4 minutes.
  7. Gradually whisk in reserved chicken broth. Bring to boil, reduce heat and simmer 5 minutes.
  8. Whisk egg yolk in medium bowl.
  9. Gradually add 1 cup of the hot broth mixture to yolk, whisking constantly, and return to saucepan.
  10. Stir in reserved chicken and the parsley and pepper.
  11. Serve over biscuits.

Makes 4 cups.

Posted by LladyRusty at Recipe Goldmine 12/5/2001 10:24 pm.

Source: Ladies'Home Journal