It’s a rainy day and you want a nice, warm meal? What about trying this chicken in creamy white sauce? We’ve covered the chicken stew with a puff pastry crust, which gets really crispy in the oven, just perfect for dipping it into the sauce!
Ingredients Needed for Chicken in White Sauce
8 ounces of chicken breast, medium cubes 2 tablespoons of vegetable oil salt pepper ½ teaspoon dried oregano 3.5 ounces of butter 2 tablespoons of flour ½ cup chicken stock ⅓ cup heavy cream 2 potatoes, cut into cubes 1 cup canned peas 3 ounces of puff pastry 1 flour 1 egg 1 tablespoon milk 1 teaspoon poppy seeds parsley
How to Make Chicken in White Sauce
Preheat the oven to 360 degrees F/180 degrees C.
Heat the vegetable oil into a skillet and start cooking the chicken breast.
Add salt, pepper, and dried oregano. Cook until the chicken is cooked through.
Heat a saucepan on the stove and melt the butter.
Add the flour and whisk until it thickens.
Add chicken stock gradually until you make a nice thick sauce. Add the heavy cream and whisk.
Add the potatoes, carrots, and cooked chicken pieces into the white sauce.
Add the canned peas.
Cook for 2-3 minutes, then transfer to a small round baking pan.
Flour your countertop and roll out the puff pastry using a rolling pin.
Place the puff pastry sheet you just made on the top of the baking pan.
Prick with a fork, so the hot air can get out.
Whisk the egg with milk and make some egg wash. Coat the puff pastry with egg wash.