If you'd like to do the sauce from scratch, it's not difficult...
4 T \tbutter
4 T \tflour
Â½ t \tsalt
\tDash of freshly ground pepper
2 c \tmilk*
2 chicken bouillon cubes, crushed (or equivalent)*
2 \tegg yolks, slightly beaten
Â¼ c \tsherry (not optional*)
1-2 c cooked chicken or turkey
1-2 c cooked vegetables of your choice**
Frozen puff pastry, biscuits or mashed potatoes for topping
Melt butter over low heat. Add flour, salt and pepper slowly, stirring constantly and cook until thickened. Add a little of the hot milk mixture to the slightly beaten egg yolks, then return them to the milk. Add bouillon. Stir and cook about 2 minutes. Add chicken and veg. Add sherry, stir well.
Divide between two 2-cup individual casserole dishes, top with pastry, biscuits or potato, bake in 350 F oven for 20-25 minutes -- until sauce is bubbling and top is browned.
* If you have available a product called "Better than Bouillon
", a couple of teaspoons of that are perfect, or substitute 2 cups of chicken or turkey stock for the milk and bouillon, if you prefer
** I like a combination of carrots, celery, onion, and something green -- leftovers or frozen or a combination work fine.