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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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
