source- Get off your butt and bake
SAUCE:
1/3 Cup Butter melted
1/4 Cup Cornstarch dissolved in 1/2 Cup COLD water.
1/2 Cup Chicken Broth
1/4 tsp. Salt
1/4 tsp. Pepper
1 teaspoon granulated Sugar
2 cups Milk
1 1/2 cups Grated Cheddar Cheese or other
*I also add:
1/4 tsp. Cracked Red pepper flakes (opt)
1/4 tsp. Onion powder (opt)
1/4 tsp. Celery Salt (opt)
Add to the prepared Sauce:
Diced or shredded cooked Chicken breasts and steamed veggies of your choice.
*This is also a great way to use leftover turkey or ham
DIRECTIONS:
In medium saucepan over medium heat, add
the butter and stir while it’s melting. Add the broth, seasonings,
Milk and the Cold water and Cornstarch mixture. Stir continuously over
heat until sauce has thickened. Turn to low heat, and add the grated
cheese. Do not let the sauce boil. It it seems too thick, simply add
a bit more milk or Chicken broth to the sauce. Add the diced chicken
and steamed veggies of your choice. *If you are adding frozen peas,
make sure that they don’t have a build up of ice around them. It will
thin your sauce.
Fill your puff pastry shells with the
chicken sauce, and top with a bit more grated cheese. You can also use
this sauce on top of Toast, biscuits, Toasted English muffins, etc.
