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Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes, then whisk in the stock and milk until well blended. (for keto add the bone broth and heavy cream to melted butter, then sift in the xanthan gum, whisking constantly and bring to a simmer).
Continue whisking constantly until sauce thickens and begins to bubble (for keto, add additional xanthan gum if a thicker consistency is desired).
Season with salt and pepper to taste.
Remove from th eheat.
Add the mushrooms with the butter and saute until the mushrooms soften about 5 minutes.
Add the garlic powder, onion powder, and Worcestershire sauce and continue with the recipe.
Add the celery with the butter and saute until soft, then add the onion powder and continue with the recipe.
Add the ¼ cup finely diced cooked chicken with the butter and cook to warm the chicken.
Add 1 teaspoon of poultry seasoning and continue with the recipe.