4 - 5 cups cubed cooked chicken
4 ounces butter
8 tablespoons flour
4 cups chicken stock and vegetable stock (I use half and half or more veg then chicken)
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon thyme
In a large saucepan melt butter over medium heat until bubbling but not browning. Whisk in flour and cook for 5 minutes, stirring continuously. Slowly stir in chicken stock until well blended. Add spices and cook until mixture thickens, stirring constantly. Stir in chicken. Ladle 2 cup portions of mixture into freezer bags and seal. Freeze.
Use to make -
Chicken Pot Pie: Add diced carrots and peas, bake under pastry crust.
Chicken and Dumplings: Add vegetable or chicken stock, simmer, drop on dumpling dough, cover and cook.
Chicken a la King: Add sliced mushrooms, simmer. Serve over toast or in puff pastry shells
Other ideas: Use in crepes, pastry pockets, over rice, add noodles for soup etc.