• In a large non-stick pan, heat 1 tbsp of canola oil. Sauté the chicken until cooked through. Remove from the pan and set aside.
• Heat remaining oil (1 tbsp). Sauté all the vegetables until just tender/crisp. Add strained peas to the vegetable mix. Season with salt and pepper to taste.
• Add the chicken, and parsley to the pan and stir well to combine. 

Roux

• In a 3 qt pot or equivalent, over medium heat, melt butter, and add flour. Stir with a wire whisk for approximately 1 minute until flour and butter are well combined. 
• Whisking constantly, slowly add the chicken broth and milk. Continue whisking until all liquid is combined. Add salt and pepper to taste,
• Continue whisking until sauce thickens and small bubbles appear around the perimeter of the mixture. Remove from heat.

  Note: Do not bring to a full boil.

  The mixture should be smooth and thick.

The Build

• Add the chicken and vegetable mixture to the pot of sauce. Stir well. Season to taste if required.
• Simmer on low to heat through and serve on toast, pasta or rice.