Ingredients
Units
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion (chopped, about 1 cup)
- 2 cups mushrooms (sliced)
- 2 large carrots (cut into matchsticks, about 1 1/2 cups)
- 1/4 cup flour
- 1 1/2 cups milk
- 1 1/2 cups chicken stock
- 1/2 teaspoon pepper
- 1/2 to 1 teaspoon salt - depending on how salty the chicken stock is
- dash of allspice
- 1 cup peas (frozen)
- 4 cups cooked and shredded chicken
- 2 tablespoons fresh parsley (chopped)
- Wide egg noodles (rice, biscuits or toast points for serving)
Instructions
- In a large pot over medium high heat, add the butter and olive oil. When the butter 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 chicken stock, 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.
- Serve over noodles, rice, biscuits or toast.
- Category: entrée
- Method: cook on stove top
- Cuisine: American