Creamed Chicken

Name: Creamed Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Cuisine: World
Ingredients: 1 Poached Chicken; 4 tablespoons (½ stick) butter; ⅓ cup all-purpose flour (for serving over rice, pasta, or toast), or ½ cup (for a potpie or casserole); 1 ½ cups whole milk or half-and-half; Lemon juice; Salt and white or black pepper

15m Prep Time
20m Cook Time
35m Ready In

Cuisine : World
Course : Dinner

4 to 6 servings Poached and shredded poultry in a rich cream sauce (essentially just a very thick white sauce or béchamel) can be served over rice or pasta, on toast, or used as the base for a potpie or casserole.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(5 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 Poached Chicken (opens in new tab) Poached Chicken
- 3 ½ pounds parts bone-in chicken parts or 2 pounds boneless, skinless chicken parts
- 1 carrot, cut into 2-inch pieces
- 2 celery ribs, cut into 2-inch pieces
- 2 cups chicken stock or broth
- 1 medium onion, quartered
- 2 sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
Sub-recipe steps
1. Place in a Dutch oven: 3 ½ pounds parts bone-in chicken parts or 2 pounds boneless, skinless chicken parts; 1 carrot, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces; 2 cups chicken stock or broth; 1 medium onion, quartered; 2 sprigs parsley; 2 sprigs thyme; 1 bay leaf
2. Add water to cover the pieces by 2 inches. Bring to a simmer, then reduce the heat so the liquid barely bubbles. Partially cover and cook until the meat releases clear juices when pierced with a fork, 20 to 25 minutes for bone-in chicken, about 10 minutes for boneless chicken. The breast meat should reach an internal temperature of 165°F; thighs and drumsticks should reach 175° to 180°F. Remove the meat and let cool. Remove and discard any skin and bones; cut or shred the meat into bite-sized pieces. Skim the fat from the poaching broth with a spoon, then strain the liquid and discard the vegetables. The broth can be used right away or cooled and stored in the refrigerator or freezer for another use.
4 tablespoons (½ stick) butter
⅓ cup all-purpose flour (for serving over rice, pasta, or toast), or ½ cup (for a potpie or casserole)
1 ½ cups whole milk or half-and-half
Lemon juice
Salt and white or black pepper

Let's Prepare

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1 Poached Chicken
4 tablespoons (½ stick) butter
⅓ cup all-purpose flour (for serving over rice, pasta, or toast), or ½ cup (for a potpie or casserole)
1 ½ cups whole milk or half-and-half
Lemon juice
Salt and white or black pepper

Let's Cook

Step 1.

PREPARE: Poached Chicken
Step 2.

Reserve the poaching liquid. After the meat is cut or shredded, melt in a large saucepan over medium-low heat: 4 tablespoons (½ stick) butter
Step 3.

Add and whisk until smooth: ⅓ cup all-purpose flour (for serving over rice, pasta, or toast), or ½ cup (for a potpie or casserole)
Step 4.

Cook, whisking constantly, for 1 minute. Take the pan off the heat. Add 2 cups of the reserved poaching liquid and whisk until smooth. Whisk in: 1 ½ cups whole milk or half-and-half
Step 5.

Place the pan back on the heat, increase the heat, and bring the mixture to a simmer, whisking constantly. Scrape the inside of the pan and whisk vigorously to break up any lumps. Let simmer for 1 minute. Stir in the cooked chicken, bring to a simmer, and cook for 1 minute more. Take off the heat and season to taste with: Lemon juice; Salt and white or black pepper
Step 6.

WITH LEFTOVER CHICKEN
Step 7.

Prepare version I using 4 cups shredded cooked chicken. In making the sauce, replace the poaching broth with 2 cups chicken broth, store-bought or homemade.