# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 cup sliced mushrooms
03 - 1/2 cup diced red bell pepper
04 - 1/2 cup frozen peas, thawed
05 - 1 small onion, finely chopped
→ Sauce
06 - 3 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1/2 cup chicken broth
10 - 1/4 cup heavy cream
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
13 - 1/4 tsp paprika
14 - 1/4 tsp dried thyme
→ Toast
15 - 4 slices hearty white or whole wheat bread
16 - 2 tbsp butter for toasting
→ Garnish (optional)
17 - 2 tbsp chopped fresh parsley
# Directions:
01 - Melt butter in a large skillet over medium heat. Add the onion, mushrooms, and red bell pepper, sautéing for 4 to 5 minutes until softened.
02 - Stir in the flour and cook continuously for 1 minute to form a roux.
03 - Gradually whisk in whole milk and chicken broth, stirring consistently until the mixture is smooth and thickened, approximately 3 to 4 minutes.
04 - Add diced chicken, thawed peas, heavy cream, salt, black pepper, paprika, and dried thyme. Simmer gently for 5 to 7 minutes, stirring occasionally until heated through and slightly thickened.
05 - Toast the bread slices until golden and spread evenly with butter.
06 - Place each buttered toast slice on serving plates. Ladle the chicken mixture generously over the toast and garnish with chopped parsley if desired.
