Ingredients
¼ cup Butter
⅓ cup Flour
½ teaspoon Salt
½ cup chicken broth
½ cup white wine
1 cup milk
2 cup Cooked Chicken diced
1 cup frozen carrots, cooked almost done
Preparation
Preheat oven 350 Boil potatoes until slightly firm, drain well In a saucepan, melt 1/4 cup butter Blend in 1/3 cup flour in 1/2 teaspoon salt. Add 1 cup chicken broth and 1 cup milk all at once. Cook on medium DO NOT scorch(stir constantly until sauce is thick and bubbly). Add chicken Stir in above ingredients and add cooked peas & carrots. Pour in greased baking dish, cover with pastry bake about 30-45 minutes until pastry is done. Make sure to put baking dish on cookie sheet in case of spillover. Enjoy.
