INGREDIENTS
3 cups
Rotisserie chicken
1/2 cup
Baby peas, frozen
1
Carrot, large
1 tbsp
Sage
2
Shallots
1/2 lb
Shiitake mushrooms
1 tbsp
Thyme
2 1/2 cups
Chicken broth, low-sodium
1
Pepper, Freshly ground
1
Salt
1 5/16 cups
Self-rising flour
6 tbsp
Butter, unsalted
5/8 cup
Whole milk
1/2 cup
White wine, dry