Ingredients:

• 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 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 dashofallspice


• 1 cup peas, frozen


• 6 cups cooked and shredded chicken


• 2 tablespoons fresh parsley, chopped


• Wide egg noodles, rice, biscuits or toast points for serving

Cooking Instructions:

1. 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.


2. 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.


3. Serve over noodles, rice, biscuits or toast.