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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Chicken Pot Pie Ingredients:
3 cups butter or margarine |
2 large onions, chopped |
6 celery ribs, chopped |
3 cups all-purpose flour |
2 (49-ounce) cans chicken broth |
5 cups milk |
16 cups chopped cooked chicken (about 8 roasted whole chickens) |
3 1/2 cups sliced carrots, cooked (about 1 pound) |
3 1/2 cups frozen green peas, thawed |
1 to 2 tablespoons salt |
1 tablespoon pepper |
1 1/2 teaspoons poultry seasoning |
2 teaspoons hot sauce |
Directions:
1. Melt butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and sauté until tender.
2. Add flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients.
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