Ingredients:
1 yellow onion, diced
2 cups carrots, diced
1/2 cup peas
1 cup of par boiled potatoes, diced
1 cup celery, chopped
3 cups chicken stock
1/2 cup flour
1 cup heavy cream
2 cups cooked chicken, diced
1/3 cup Cilantro & Red Onion Oil
Salt & Pepper to taste
Directions:
Grease a 13" x 9" casserole dish
Preheat oven to 350F
In a large stock pot sauté the carrots, onions and celery in Cilantro & Red Onion oil over medium heat. Sauté until carrots are tender, about 5 minutes. Add the flour and stir until flour is combined smoothly. Whisk in the chicken stock and whish constantly. Bring to a simmer and whish continuously until thickened. Add the heavy cream and stir for a couple of minutes. Add the salt and pepper and adjust to taste. Mix in the potatoes, peas, and cooked chicken. Transfer to the casserole dish and bake for 25 minutes.