Put your leftover whole roasted chicken to use in this classic filling for a Chicken Pot Pie. Or just serve over noodles with a side of vegetables for a quick, comforting weeknight meal.
- 4 tablespoons unsalted butter (1/2 stick)
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, medium dice
- 1 tablespoon apple cider vinegar
1Melt butter over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
2Slowly add broth, whisking constantly until mixture is smooth. Add milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
3Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.
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