Adapted from Ina Garten's Barefoot Contessa Family Style cookbook. I've made a couple of changes in order to streamline the recipe. Also, I've reduced the amount of butter by a third, and subbed milk for the heavy whipping cream.
It has become one of my family's favorites over the years and one of my favorites because of its flexibility. Add leftover chicken (or holiday turkey) and use whatever vegetables you happen to have on hand. Frozen microwaveable veggies work great too.
5 cups chicken broth
2 chicken boullion cubes
1 yellow onion, chopped
1 stick butter
1/4 cup flour
1/4 cup heavy cream or milk
2 tsp salt
1/2 tsp pepper
1/2 cup chopped fresh parsley
6 cups diced cooked vegetables of your choice
3 cups diced cooked chicken or turkey
Biscuits (such as Pillsbury Grands) or mashed potatoes or pie crust for a pot pie
In a medium saucepan, heat the chicken broth and bullion cubes over medium heat.
Meanwhile, in a large pot or Dutch oven, saute the onion in the butter for 10 minutes.
Remove onions and butter from heat and stir in the flour. (stir constantly for 2 minutes)
Add the hot chicken broth. Return to low heat, simmer, stirring constantly, until thickened.
Add salt, pepper, cream or milk, parsley.*
Stir in cooked vegetables of your choice (I use carrots, peas, corn, pearl onions)
Stir in chicken or turkey.
Serve over biscuits, mashed potatoes, or use as a pot pie filling.
Can be frozen for 3 months in an airtight container.
*note: At this point in the recipe, you can freeze it. When ready to use, defrost and then add the meat and vegetables.