3 tablespoons butter
⅓ cup flour
1 tablespoon chicken bouillon or 1 cube
¼ teaspoon salt
¼ teaspoon pepper
3 cups milk
3 cups chicken, cooked
1 cup peas, cooked
1 cup carrots, cooked and diced
1 cup potatoes, cooked and diced, or rice, cooked
1 Pillsbury refrigerated piecrust, uncooked
Preheat oven to 375°. Melt butter in medium saucepan. Add flour, bouillon, salt, and pepper. Stir until blended, then stir in milk until thickened. Add chicken and vegetables. Pour into casserole, deep-dish pie plate, or skillet. Add top crust. Bake for 45 minutes.
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Let us tell you about a place we know, where culture and creativity flow like the river that runs through it.
Settle beneath the trees with a sandwich, salad, and friends to enjoy one of summer’s most delightful pastimes.
Northwest of downtown Winston-Salem, the lush grounds of Reynolda hold art, history, shopping, and a gateway to enjoying the outdoors.
The whimsy of summer camp knows no age limit.
