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cleaned-up creamy chicken and waffles

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When I told Babyface that we were having chicken and waffles for dinner on Saturday, he turned to me and said, “Wait. That’s a real thing? Like with real waffles?” Canada and the States have a lot of cultural similarities, but chicken and waffles are a concept uniquely American. But once he took a bite, my favorite Canadian was happy to be turned onto this American dish. It was love at first creamy, flavorful bite.

There are a few different variations on the chicken and waffles theme. Most typically, when you hear someone talk about “chicken and waffles” they mean fried chicken and waffles, which I’ve never actually had, but as with all things fried chicken, I’m assuming it’s delicious. There is also a lesser known version that pairs the waffle with a creamy, chicken gravy. The crispy, fluffy waffle is an amazing partner to the smooth, creamy gravy. To clean this standard up a bit, I added a ton of veggies, made a creamy gravy out of lowfat milk, and used my favorite whole grain waffle recipe.

Oh, and you veggies, out there, don’t fear! This sucker could very easily made into a vegetarian dish. Just use veggie broth instead of chicken and leave out the chopped chicken. The flavor will be nearly identical, but you’ll have to come up with a new name for it, obviously.

cleaned-up creamy chicken and waffles

cleaned-up creamy chicken and waffles

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This hearty dish is a great way to get the feeling of comfort food without the guilt. With a ton of good-for-you veggies, one serving of this packs in a whole range of nutrients while satisfying your soul, too.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 3 stalks celery, chopped
  • 4 carrots, sliced
  • 8 ounces button mushrooms, sliced
  • 3 cups chicken broth
  • 1 medium potato, diced
  • 1 medium sweet potato, peeled and diced
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 1 cup chopped, cooked chicken
  • 1 cup frozen peas
  • Salt and pepper, to taste
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup non-fat milk
  • 1 batch of your favorite waffles (about 6 large)

Instructions

  1. In a large skillet, heat olive oil over medium-low heat. Add onion, garlic, celery, carrots and mushrooms. Saute until all veggies are softened, about 10 minutes.
  2. Meanwhile, in a saucepan, combine the broth, potatoes, sweet potatoes and bay leaves. Bring to a boil, reduce heat and simmer until potatoes are tender, about 10 minutes. Remove from heat, remove bay leaves and discard, set aside.
  3. In the large skillet, sprinkle flour over veggies and stir until flour is absorbed. Cook for 2-3 minutes. Pour in broth and potato mixture and stir until flour is dissolved. Stir in chicken, peas, salt, pepper, sage, thyme, rosemary and milk. Simmer for 8-10 minutes or until gravy is thick and creamy. Serve over hot waffles.

Have you ever had chicken and waffles before (either version)?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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13 Responses
  1. I have never had chicken and waffles. I always have thought of it as a “southern” thing, but we do have a few chain restaurants here that offer it.

    I love chicken and biscuits with gravy! Idk if I could get down with chicken and waffles.

  2. Shauna

    I’ve never even heard of chicken and waffles. When I saw your tweet about it, this is not what I pictured. The chicken looks yummy, but… I don’t know if I could eat it on a waffle! My mind isn’t wrapping around it. Haha.

  3. Moober

    Fried chicken & waffles are awesome. My husband’s had them twice, both times at Hash House A-Go-Go in Vegas (google their menu, it is amazing). I think there’s a picture of the dish in my Facebook Vegas album.

    1. Cassie

      It’s like, as soon as you cross over the Ohio River into Kentucky, there are chicken and waffles places on every corner. It’s a whole ‘nother world down there!

  4. That looks just delicious! It reminds me a little of Chicken à la King, which my dad used to make and serve on toast. With time, I’ve adapted it to add more veggies and lighten it up, and I serve it on Vol aux vents (puff pastry) or pasta. Now I think I might try it on waffles!

  5. Tom Clay

    Roscoe’s Chicken and Waffles in both Chicago and LA are great restaurants for fried chicken and waffles, and in Atlanta the Famous Gladys Knight Chicken and Waffles are quite tasty,

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