# 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 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 spreading
→ Garnish
17 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Melt 3 tablespoons butter in a large skillet over medium heat. Add chopped onion, sliced mushrooms, and diced red bell pepper. Cook, stirring occasionally, for 4 to 5 minutes until softened.
02 - Sprinkle in 3 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
03 - Gradually whisk in 2 cups whole milk and 1/2 cup chicken broth. Continue stirring until the mixture is smooth and thickens, about 3 to 4 minutes.
04 - Stir in diced cooked chicken, thawed peas, 1/4 cup 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 crisp. Spread each slice with butter while warm.
06 - Place a buttered toast slice on each plate. Ladle the chicken mixture generously over the toast. Garnish with chopped fresh parsley if desired.
