Equipment
Ingredients
Roux & Liquid Base
- 60 g unsalted butter
- 45 g all-purpose flour
- 350 ml chicken broth, room temperature
- 120 ml heavy cream
Chicken & Seasonings
- 400 g cooked chicken, diced or shredded
- 3 g kosher salt
- 2 g black pepper, freshly ground
- 1 g ground nutmeg
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 518 kcal
- Protein
- 28 g
- Carbohydrates
- 19 g
- Fat
- 37 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 901 mg
- Saturated Fat
- 18 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 153 mg
- Potassium
- 268 mg
- Calcium
- 51 mg
- Iron
- 1.5 mg
- Magnesium
- 31 mg
- Phosphorus
- 223 mg
- Zinc
- 1.2 mg
- Vitamin A
- 246 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.27 mg
- Niacin
- 10.9 mg
- Folate
- 20 mcg
- Water
- 158 g
Sources: USDA FoodData Central
Method
Melt the butter in a large saucepan over medium heat until gently foaming.
Sprinkle the flour over the melted butter. Whisk constantly for 2 minutes to cook out the raw flour taste, forming a pale roux.
Gradually pour in the chicken broth in a slow, steady stream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Switch to a wooden spoon. Stir in the heavy cream, cooked chicken, kosher salt, black pepper, and nutmeg.
Reduce heat to low and simmer gently for 5 minutes, stirring occasionally, until the chicken reaches a food-safe temperature of 74°C/165°F and the sauce warmly coats the back of the spoon.
Remove the saucepan from the heat. Ladle the hot creamed chicken immediately over freshly cooked waffles or thick-cut toast.
Chef's Notes
- Using room-temperature or slightly warmed chicken broth helps prevent seizing and guarantees a lump-free sauce when whisking into the hot roux.
- For an elevated flavor profile, consider adding a dash of dry sherry or white wine to the roux, cooking it out for 30 seconds just before adding the broth.
- This recipe is a brilliant application for leftover roasted chicken, thanksgiving turkey, or store-bought rotisserie poultry.
- Be cautious not to boil the sauce rapidly once the heavy cream is added, as high heat can occasionally cause dairy fat to split.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Cream sauce may separate slightly upon thawing. Reheat gently while whisking vigorously.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or broth if the sauce has thickened too much.
Troubleshooting
Sauce is lumpy after adding broth
Cause: Broth was added too quickly or not whisked vigorously enough into the hot roux
Fix: Before adding the chicken, pour the sauce through a fine-mesh strainer or blend briefly with an immersion blender
Prevention: Add liquid in a slow, steady stream, pausing occasionally to whisk the mixture completely smooth before adding more
Sauce is too thin
Cause: Insufficient reduction time or inaccurate liquid measurement
Fix: Simmer uncovered for an additional 3-5 minutes to allow excess moisture to evaporate
Prevention: Ensure precise measurements of flour and fat to create an adequate binding structure
Cultural Context
Creamed chicken is a cornerstone of late 19th and mid-century American comfort food, evolving from the elegant banquet dish 'Chicken a la King'. Historically, it served as an economical yet luxurious way to stretch leftover roasted poultry. It remains deeply embedded in regional culinary traditions, famously served over savory waffles in Pennsylvania Dutch country or crisp biscuits in the American South.
