6 chicken thighs
1 bag frozen peas & carrots
2 tbsp. flour
2 tbsp. butter
Salt to taste

Boil chicken until done. Set chicken aside to cool, reserving 2 1/4 cups chicken broth. Skin and bone chicken and cut meat into small pieces. Cook peas and carrots in broth, adding chicken to warm. Melt butter and add flour heating until smooth. Add mixture to thicken broth. Serve over toast. Serves 4.