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Categories:Viewed: 18 - Published at: 7 years ago
Ingredients
- 4 potatoes, diced
- 2 stalks celery
- 4 carrots, diced
- 1 medium onion
- 2/3 c. milk
- 2 c. cooked chicken or turkey
- 1/3 c. margarine, butter or chicken fat
- 1/3 c. flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 3/4 c. chicken or turkey broth (can use 2 to 4 bouillon cubes)
- 1 c. frozen peas
Method
- Boil carrots, onion and celery 10 minutes, then add potatoes and cook until almost done.
- Drain vegetables and add to sauce. Heat margarine over low heat until melted.
- Blend in flour, salt and pepper.
- Cook over low heat, stirring constantly until mixture is smooth and bubbly.
- Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly.
- Boil and stir 1 minute. Place sauce, vegetables and chicken in casserole (8 x 8-inch).
