Chicken Hot Pot

Blanch the chicken in a large pot of boiling water until cooked through. Remove from water and shred the chicken by hand into bite-sized bits.

In a medium sauce pan melt the butter over low-medium heat. Add the flour and whisk until smooth, making a roux. Cook roux for about 3 minutes, being careful not to brown it. Add chicken stock slowly, whisking to incorporate. Add white wine and whisk to incorporate.

Preheat oven to 350 degrees. Add chicken, sauce, carrots, herbs, garlic, onion and salt and pepper to taste to a casserole dish and bake for 45 minutes.

Remove from oven and stir in lemon, peas, and parsley. Serve immediately.