INGREDIENTS
2 lb
chicken breasts
1 small
onion
1
carrot
1 stalk
celery
1 tsp
salt
1/4 cup
butter
1/3 cup
flour
2 cups
chicken stock
2 cups
milk
1/2 tsp
thyme
1/2 tsp
sage
1/2 tsp
salt
1/4 tsp
pepper
1/4 cup
parmesan
1 cup
cream
2 tbsp
olive oil
2
stocks celery
2
carrots
1 medium
onion
1 cup
peas
1 package
crescent roll dough