Chicken Pot Pye - Cock N' Bull Part 3 of 3 - Sauce

Categories: S | A | U | C

Serves: 36 Ounces

Ingredients:

24 oz Chicken stock
4 oz Roux
8 oz Heavy cream
Salt and pepper to taste

Instructions:
Heat chicken stock. Add cool roux when boiling. Simmer 5 minutes. Add heavy
cream. Season with salt and pepper.

Courtesy of the "Cock n' Bull"
Posted to MC-Recipe Digest V1 #851 by Bill Webster on
Oct 18, 1997

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