2 large carrots, cut into matchsticks, about 1 ½ cups
¼ cup flour
1½ cups milk
1½ cups chicken stock
½ teaspoon pepper
½ to 1 teaspoon salt – depending on how salty the chicken stock is dash ofallspice
1 cup peas, frozen
6 cups cooked and shredded chicken
2 tablespoonsfresh parsley, chopped
Wide egg noodles, rice, biscuits or toast points for serving
In a large pot over medium high heat, add the butter and olive oil. When thebutter has melted, add the onion, mushrooms, and carrots. Sauté for about 8 – 10 minutes or until the vegetables are just beginning to brown.
Stir in the flour and cook for 1 minute. Slowly add the milk and chickenstock, stirring constantly, and bring to a boil. Continue cooking for 3 – 4 minutes or until the sauce is slightly thickened and coats the back of a spoon. Add pepper, salt and allspice. Stir in the peas, chicken, and parsley. Continue cooking until heated through, about 1 – 2 minutes.