1/2 c. butter, softened
4 oz. cream cheese, softened
1 c. flour
4 chicken breast halves, skinned and boned
2 tbsp. butter
1/4 c. canned chicken broth
1/4 c. water
1 lg. carrot, scraped and cut into 1/4 inch slices
3/4 c. sliced fresh mushrooms
1 tbsp. butter
1 egg
1 tsp. water

VELOUTE SAUCE:

3/4 c. canned chicken broth
3/4 c. water
3 tbsp. butter
3 tbsp. flour
Salt and pepper