Cream maybe substituted for part of the stock.
5 Tablespoons butter or margarine
1/2 cup onion sliced
4 Tablespoons flour
2 cups chicken stock
salt and pepper
2 to 3 cups cooked chicken cut in pieces
1 cup peas cooked or canned
1 cup cooked carrots diced
- Heat butter or margarine add onion and cook over low heat about 10 minutes or until soft and lightly browned.
- Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; season to taste. Add a little celery salt and onion salt if desired.
- Arrange chicken meat and vegetables in layers in a large casserole or in six individual ramekins. Cover with sauce.