Chicken And Gravy Base Recipe

Chicken And Gravy

• 1/3 c. butter
• 1/2 onion, finely diced
• 1/4 c. flour
• 2 c. chicken stock
• 1/2 c. milk
• 2 c. shredded chicken
• 1/2 bag frozen mixed veggies
• Salt, pepper, spices or seasonings of your choice (my current favorite is a blend by Penzeys called "Sunny Paris" that I was given for Christmas. It contains shallots, chives, green peppercorns, basil, tarragon, chervil, bay leaf, and dill. It has a wonderfully fresh and unique flavor that blends very well with this dish.)

1. Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Whisk in flour and cook for 1-2 minutes.

2. Add chicken stock and milk. Stir constantly. Bring to a boil and let boil until thickened. Remove from heat. Add chicken, veggies, and seasonings.

Some of the ways I have used this mixture are:

1. In a casserole, over egg noodles or other pasta
2. To top baked potatoes
3. Over homemade biscuits
4. Thinned with an extra 1 c. of chicken stock, and the addition of rice or potatoes for a soup
5. Thinned with an extra 1 1/2 c. chicken stock for chicken and dumplings
6. Thickened with an extra 1/2 c. white sauce for pot pie filling

This also freezes perfectly. I love having it on hand for a quick, last minute dinner.