Ingredients:
½ cup (1 stick) unsalted butter (you can use salted, just adjust the additional salt added – to taste)
1 medium green bell pepper, small diced
1 small sweet onion, small diced
2 cloves garlic, minced
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 ½ cups chicken stock
1 cup heavy cream
3 cups diced cooked chicken
1 cup frozen peas
4 ounce jar diced pimentos, drained
Instructions:
In a large skillet over medium heat, melt 1/2 cup (1 stick) unsalted butter. Add 1 medium green bell pepper, small diced and 1 small sweet onion, small diced, stirring occasionally, until softened, 10 minutes.
Add 2 cloves garlic, minced and cook until fragrant, 30 seconds.
Add 1/2 cup all-purpose flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper, stir to combine so the flour dissolves, and cook for 1 minute.
Slowly stream in 2 1/2 cups chicken stock while whisking constantly to avoid lumps. Repeat with 1 cup heavy cream.
Bring to a simmer and simmer for 5 minutes until thickened, stirring occasionally.
Add 3 cups diced cooked chicken, 1 cup frozen peas and 4 ounce jar diced pimentos, drained and stir to combine.
Simmer for an additional 3 minutes until everything is warmed through. Taste and adjust seasoning if needed. Serve immediately with toast or fluffy biscuits!
