# What you'll need:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 cup sliced mushrooms
03 - ½ cup diced red bell pepper
04 - ½ 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 - ½ cup chicken broth
10 - ¼ cup heavy cream
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon paprika
14 - ¼ 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 (optional)
# Method:
01 - Melt 3 tablespoons butter in a large skillet over medium heat. Add chopped onion, sliced mushrooms, and diced bell pepper. Cook for 4 to 5 minutes until softened.
02 - Stir in the all-purpose flour and continue cooking, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in whole milk and chicken broth, combining thoroughly and cooking until sauce thickens, about 3 to 4 minutes.
04 - Add diced cooked 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 bread slices until crisp and spread each with butter while warm.
06 - Place a buttered toast slice on each plate. Spoon the chicken mixture generously atop. Garnish with chopped fresh parsley if desired.
