# 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 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
17 - 2 tablespoons chopped fresh parsley
# Method:
01 - Melt unsalted butter in a large skillet over medium heat. Add finely chopped onion, sliced mushrooms, and diced red bell pepper. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Sprinkle all-purpose flour into the skillet and cook, stirring constantly, for 1 minute to develop the roux.
03 - Gradually whisk in whole milk and chicken broth, stirring until the mixture is smooth and has thickened, about 3 to 4 minutes.
04 - Fold in diced cooked chicken, thawed peas, heavy cream, salt, black pepper, paprika, and dried thyme. Simmer gently for 5 to 7 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
05 - Meanwhile, toast the bread slices using a toaster or oven. Spread each slice with butter while warm.
06 - Arrange one slice of buttered toast on each plate and spoon the creamy chicken mixture generously over the top. Sprinkle with fresh parsley as desired.
