Chicken in White Sauce

  • Difficulty: Basic
  • one hour
  • 2 servings

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 Cook Chicken in White Sauce

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat the vegetable oil into a skillet and start cooking the chicken breast.
  3. Add salt, pepper, and dried oregano. Cook until the chicken is cooked through.
  4. Heat a saucepan on the stove and melt the butter.
  5. Add the flour and whisk until it thickens.
  6. Add chicken stock gradually until you make a nice thick sauce. Add the heavy cream and whisk.
  7. Add the potatoes, carrots, and cooked chicken pieces into the white sauce.
  8. Add the canned peas.
  9. Cook for 2-3 minutes, then transfer to a small round baking pan.
  10. Flour your countertop and roll out the puff pastry using a rolling pin.
  11. Place the puff pastry sheet you just made on the top of the baking pan.
  12. Prick with a fork, so the hot air can get out.
  13. Whisk the egg with milk and make some egg wash. Coat the puff pastry with egg wash.
  14. Sprinkle some poppy seeds on top.
  15. Bake for 30 minutes.
  16. Serve with fresh parsley.

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