Turkish Chicken with Creamy White Sauce |

You catch the smell through the steam vent and suddenly you are starving. It9s like the scent sneaks out of your pressure cooker and gets right under your skin before you even open the lid. That warm buttery aroma with a hint of savory ham pulls you closer to the kitchen faster than any timer.

Maybe you got some leftover ham or turkey sitting in the fridge, and you9re tryin to think what can dress it up quick without a fuss. This creamed ham recipe is like a quick fix hug for your hunger. Nothing fancy, just honest creamy comfort that hits the spot every dang time.

Once that float valve drops and you peek inside, you know the tender pull on that hearty meat is gonna melt in your mouth real good. It9s the kinda meal that makes you wanna forget your worries for a minute and just dig in. You remember how simple things can sometimes taste the best.

The Truth About Fast Tender Results

• Don99t forget to check your sealing ring is snug before you start. It9s gotta hold pressure tight or you won9t get that perfect steam action.
• When the float valve pops up, you know the pot is building pressure nice and strong.
• Quick release is your friend for this recipe since you don9t wanna overcook the ham or turkey.
• Using leftover ham or turkey means the meat is already cooked, so really you9re just gettin it tender and sauced up.
• The creamy sauce thickens up fast when you add the flour and whisk it with butter first.
• Don99t skip stirring constantly when you add milk to dodge those nasty lumps.
• Tender pull happens real smooth under pressure94no chew, just melt-in-your-mouth bites.

All the Pieces for This Meal

• ¼ cup butter (4 tablespoons) that you melt down to start your sauce off rich and smooth
• ¼ cup flour to help thicken that creamy base perfectly
• 2.5 cups milk 99I like to use skim to keep it light but creamy just the same
• 2 cups leftover ham or turkey chopped in bite-size pieces. You don9t gotta use fresh cooked, leftovers work like a charm here.
• ½ teaspoon salt plus a pinch more if your ham isn9t salty enough already
• Toast or biscuits for serving because dang, this creamy sauce needs something to soak up all that goodness
• Optional black pepper or a dash of paprika if you9re feeling a little kick
• Whisk and wooden spoon to stir your sauce without scratching your pan

Your Complete Cooking Timeline

Step 1: First, melt your butter in a medium saucepan over medium heat. You wanna watch it carefully so it doesn9t brown, just gets nice and melty.

Step 2: Stir in the flour next. Keep whisking that mix for 1-2 minutes until it bubbles up but don9t let it turn brown yet, gotta keep the color light.

Step 3: Start adding your milk slow and steady, whisking constantly so no lumps sneak in and mess up the sauce texture.

Step 4: Keep stirring over medium heat for about 5-7 minutes until the sauce thickens up like a creamy blanket that hugs your spoon.

Step 5: Throw in your chopped ham or turkey and sprinkle the salt around. Stir everything together and let it warm through for another 5 minutes. This is when all those flavors mingle real good.

Step 6: Taste it! Maybe you wanna add a little more salt or pepper if it needs a bit more pop.

Step 7: Serve it hot over toast, biscuits, or even rice. Get ready for the creamy, tender pull that makes your taste buds sing.

Easy Tweaks That Make Life Simple

• If you9re short on time, grab pre-cooked ham or turkey from the deli. No need to fuss, just chop and go.
• Swap out the butter and flour roux with a can of cream of mushroom or cream of chicken soup if you9re seriously in a hurry. Just heat it up and toss in the meat.
• If cleanup99s a pain, use a non-stick saucepan and wipe it out while the sauce simmers to save scrubbing later.

What It Tastes Like Fresh From the Pot

The first bite, you notice that smooth creamy swirl wrapping around tender chunks of ham or turkey. It9s buttery with just the right amount of saltiness that comforts you like an old friend.

The sauce has this velvety texture that coats your tongue gentle but rich, kinda thick but not gluey or heavy. It fills you up nice without feeling too much.

And those ham bits? Dang, they stay soft but still got that little chew that makes every mouthful satisfying and real good. You sense the flavors blend but still shine through on their own.

Making It Last All Week Long

• Fridge It: Pop your creamed ham in an airtight container and it9ll keep good in the fridge for about 3 to 4 days.
• Freeze Option: This one freezes pretty well if you wanna keep it longer. Just thaw overnight in the fridge before reheating.
• Reheat Slow: Warm it up on low in a saucepan, stirring often so the sauce doesn9t separate or burn.
• Freezer Packs: Portion it out in small freezer bags if you wanna grab servings quick without thawing the whole batch.

The FAQ Section You Actually Need

• Can I use fresh ham instead of leftovers? Yep, you just gotta cook that ham first before adding it to the sauce. Leftovers just make the process quicker.
• Will turkey work as well? Heck yes! Turkey is great here and gets tender fast in the creamy sauce.
• Do I have to use skim milk? Nope, whole or 2% milk works just fine if you want it richer.
• How thick should the sauce be? It should coat your spoon thick but still smooth and pourable. If it9s too thick, add a splash of milk.
• What if I don9t have a sealing ring on my pressure cooker? Make sure your pressure cooker is sealing properly or this recipe won9t build pressure right. A good sealing ring is key to tender pull success.
• Can I prepare this in the pressure cooker directly? This recipe is made on the stove but you can warm meat under pressure to speed it up. Just don9t cook the sauce in the pressure cooker or it might burn.

Creamed Ham (or turkey) – Just five simple ingredients!

An easy, comforting way to use leftover ham or turkey in a creamy, rich white sauce served over toast, potatoes, or rice.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 5 servings

Calories 282 kcal

Equipment

• 1 Saucepan medium
• 1 Whisk
• 1 Wooden spoon

Ingredients

  

Main ingredients

• ¼ cup Butter (4 tablespoons)
• ¼ cup Flour all-purpose
• 2.5 cups Milk skim or any milk
• 2 cups Ham or Turkey leftover, chopped in bite-size pieces
• ½ teaspoon Salt plus more to taste depending on saltiness of ham

Instructions

 

Instructions

• Melt butter in a medium saucepan over medium heat. Watch closely so it doesn’t brown.
• Whisk in the flour and cook for 1-2 minutes until bubbly but not browned.
• Slowly add milk while whisking constantly to avoid lumps. Add it gradually until all incorporated.
• Continue cooking and stirring over medium heat for 5-7 minutes until sauce thickens smoothly.
• Add chopped ham or turkey and salt. Stir to warm through, about 5 more minutes.
• Serve hot over toast, biscuits, mashed potatoes, or rice and enjoy!

Notes

You can swap butter/flour with canned cream soup if in a rush. Non-stick pans help ease cleanup. Use toast, potatoes, or biscuits for serving.