Jason made a lovely roast chicken for Sunday dinner this weekend. Now Daniel’s not especially crazy about roast chicken but he adores creamed chicken which is what I often do with the leftovers. Last night found me picking all the meat off the chicken carcass and baking biscuits to go with.

Creamed Chicken

3 cups roast chicken, diced
1/4 cup unsalted butter
1/4 cup flour
2 cups milk
1 cup frozen mixed veg
salt and pepper to taste

Melt the butter in a large saucepan and whisk in the flour, continue to cook while stirring for 60 seconds. Whisk in the (cold) milk, season with salt and pepper and stir frequently until the mixture comes to a simmer and thickens. Fold in remaining ingredients and cook 4 or 5 minutes or until heated through. Serve over warm biscuits.