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Chicken Stew

Yield: 6 to 8 servings

Ingredients:

• 1 whole chicken
• 1/2 stick butter
• 1 Tbsp flour
• 1-2 c milk or cream or evaporated milk
• 1 onion cut up
• Texas Pete hot sauce
• 1 tsp poultry seasoning
• 1/4 tsp dried thyme
• 1 tsp salt
• 1/4 tsp pepper
• 2 cups thinly sliced carrots
• 1 1/2 cups frozen peas

Directions:

1. Stew chicken.
2. Skim fat from chicken broth.
3. Cook onion, carrots and peas in chicken broth or in butter.
4. De-bone cooked chicken.
5. Make a thickening mixture with the melted butter and flour.
6. Whisk in milk.
7. Add milk to the broth.
8. Add the chicken and seasoning. Do NOT boil.
9. Serve with saltine crackers.