Creamed Chicken
| 4 Tbs. butter | melt | combine over low heat | combine | bring to simmer | Scrape sides | cook one minute | mix in | season to taste |
| 1/2 cup all purpose flour | ||||||||
| 2 cups chicken broth | ||||||||
| 1-1/2 cups whole milk | ||||||||
| 3 chicken breast halves, cooked | cube | |||||||
| 2 Tbs. sherry | ||||||||
| 1/2 tsp. nutmeg | ||||||||
| lemon juice | ||||||||
| white pepper | ||||||||
| salt | ||||||||
Chicken Pot Pie
| 2 Tbs. butter | melt | saute | mix | pour into 9x13 pan | lay on top | bake at 400°F for 25 min. |
| 1 medium onion, chopped | ||||||
| 1-1/2 cup carrots, chopped | ||||||
| 1/4 cup celery | ||||||
| 3/4 cup peas | ||||||
| 3 Tbs. parsley, minced | ||||||
| 2-1/2 quarts creamed chicken | ||||||
| 2 cups crust dough | ||||||