# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.6 oz)
→ Vegetables
02 - 1 cup sliced mushrooms (approximately 70 g)
03 - 1/2 cup diced red bell pepper (approximately 75 g)
04 - 1/2 cup thawed frozen peas (approximately 80 g)
05 - 1 small onion, finely chopped (approximately 70 g)
→ 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 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
# Directions:
01 - Melt butter in a large skillet over medium heat. Add onion, mushrooms, and bell pepper, then sauté until softened, approximately 4 to 5 minutes.
02 - Stir in flour and cook while stirring constantly for 1 minute to form a roux.
03 - Gradually whisk in whole milk and chicken broth, stirring until the mixture is smooth and thickened, about 3 to 4 minutes.
04 - Add diced chicken, 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 and spread each with butter while warm.
06 - Place one buttered toast slice on each plate and spoon the chicken mixture generously over the top. Garnish with chopped fresh parsley if desired.
