Creamed Chicken

This has always been one of Sarah’s favourite meals, a comfort food that her Oma would cook. It remains one of our family’s favourites, especially in the winter since it is hearty. We love it with buckwheat crêpes (which are GF; this recipe is good, except go for real milk with fat; note you can make the batter the night before) or egg noodles, but it is perfectly delicious on a good piece of toast.

In essence, you combine a béchamel sauce with a mirepoix and some leftover chicken and voilà! Easy, delicious and enjoyed by all. 

This recipe can easily be doubled! The German equivalent of mirepoix, Suppengrün, with carrot, celeriac, leek also works well here, as does adding mushrooms and/or greens. 

Ingredients

• 3.5 T butter

• 3.5 T flour

• 2 cups milk and/or chicken stock

• 1 onion, diced

• 2-3 carrots, diced

• 2-3 ribs celery, thinly sliced

• (celeriac, leek, mushroom, chopped spinach or other greens, optional)

• garlic

• salt and pepper to taste (we like ours peppery!)

• paprika and herbs to taste

• leftover chicken, cubed or shredded and cut into bite-sized pieces (1 cup?)

Preparation

1. In a small sauce pan, make the béchamel sauce: Heat fat until bubbling and whisk in flour. Continue whisking until the mixture darkens slightly (to the colour of whiskey is how I was taught in an Arctic field camp!) Slowly add the liquid, whisking. Don’t fret if it takes a while to thicken: the colder the liquid, the longer it takes to thicken. Turn off the heat when thickened, as to not burn.

2. In another pot, make the mirepoix. A true mirepoix takes a long time to cook, so you can sauté for a faster meal.

3. While the veggies cook, make the crêpe batter (note you can also make the batter ahead the night before).

4. When the sauce and veggie base is ready, combine and add the chicken. Adjust consistency as needed with more milk or stock. We like ours on the thicker side if it is going in crêpes and on the thinner side if it is going on egg noodles, etc. Heat until warmed throughout, or simmer on low as you make the crêpes, noodles or toast. For crêpes, we usually add sauce in a line in the centre and roll ’em up. Enjoy!