• ½ C. butter or margarine 
• 2/3 C. flour 
• 1 tsp. salt 
• ¼ tsp. white pepper 
• 2 C. chicken broth 
• 2 C. milk 
• 3-4 skinless, boneless chicken breast halves 
• ¾ C. sliced carrots, raw 
• 1 large potato, peeled and cubed, raw 
• 1 C. fresh mushrooms, sliced 
• ¼ - ½ C. onion, chopped 
• 1¼ C. cooked peas 
• 2-4 ounces sliced pimentos, drained (optional) 

Steam chicken, carrots, and potatoes until cooked through and tender, reserving chicken broth. Cut chicken into bite sized cubes; add peas and keep warm. Add enough warm water to reserved chicken broth to equal two cups. In small frying pan, melt 1 T. butter or margarine. sauté mushrooms and onions until tender. In saucepan, melt butter; whisk in flour, salt, and pepper until smooth. Gradually stir in milk and broth. Bring to a boil over medium heat, then cook for 1 minute or until thickened and bubbly. 

Combine with chicken and vegetables; serve over toast points, biscuits, rice, noodles, or puff pastry. Can 
substitute leftover turkey or ham for chicken.