Creamy Gravy- Chicken and Vegetables/ or Beef and Mushroom

 

Start with a basic roux or béchamel sauce. Flavor how you like, add what ingredients you like, or just keep it smooth. Pictured above is a white chicken gravy with vegetables, but you could change it to mushrooms and ground beef!  How to below:

Start by sautéing 1 finely diced onion in a stick of butter. Season with salt and other herbs to taste.  
Then add in a clove of garlic (optional), and finely diced red bell pepper and green and yellow squash. 
Once all are softened and the extra liquid evaporated, sauté in 1/2 cup of flour. 
This will make a paste that needs to cook/brown for a couple minutes. 
Now slowly WHISK in 2 cups of milk and 1 1/2 cups chicken broth. Whisk out all the lumps and make a smooth sauce. Let this simmer and add seasoning as needed. 
Add in a can of chicken with it's broth, or pulled chicken, and mix in. Continue simmering.
Finish the sauce with 1/2 cup of cream. (You can substitute sour cream or a cheese you like too). 

This should be a nice not-too-thick, not-too-thin white gravy that you can ladle over mashed potatoes. If you don't like the vegetables, you can leave them out and season with onion powder and garlic powder, etc. Serve with pepper. Someone here really likes pepper.