# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced (about 10.5 ounces)
→ 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 the butter. Add onion, mushrooms, and bell pepper. Sauté for 4 to 5 minutes until softened.
02 - Sprinkle in flour and cook, stirring constantly, for 1 minute until combined.
03 - Gradually whisk in milk and chicken broth. Stir until smooth and thickened, about 3 to 4 minutes.
04 - Add diced chicken, thawed peas, heavy cream, salt, pepper, paprika, and dried thyme. Simmer gently for 5 to 7 minutes, stirring occasionally, until fully heated and slightly thickened.
05 - Toast the bread slices until crisp, then spread each with butter.
06 - Place a toasted bread slice on each plate. Spoon chicken mixture generously over toast. Garnish with fresh parsley if desired.
