INGREDIENTS
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1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
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1/2 teaspoon Morton salt
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1 cup carrots, sliced
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1 cup frozen green peas
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1/2 cup celery, sliced
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1/3 cup onion, chopped
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1/3 cup Kerrygold butter
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1/3 cup Gold Medal flour, unbleached or all-purpose
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1/4 teaspoon pepper
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1/4 teaspoon celery seed
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1 3/4 cups College Inn chicken broth
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2/3 cup milk