3 tbsp. butter
3 tbsp. flour
1 1/2 c. chicken broth or 2 bouillon in 1 1/2 c. water
2 c. cut up chicken
1 c. peas
2 c. carrots
1/4 c. chopped onion
2 tbsp. chopped pimento
1 tsp. salt

Melt butter; blend in flour. Gradually add broth. Cook and stir until thick. Add chicken, vegetables, and salt. Cook until vegetables are tender. Serve on rice or toast.