The Chef

Restaurants

Meals

Drinks

Restaurants›Winchester Bar & Grill›Creamed Chicken Recipe

Creamed Chicken Recipe

Name: Winchester Bar & Grills Creamed Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbs unsalted butter; 1 cups all-purpose flour; 3 cups whole milk; 1 cups chicken stock; 4 cups cook ed chicken, shredded or diced; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 onion, small, finely diced; 2 garlic cloves, minced; 1 tsp fresh thyme leaves (or 1 tsp dried thyme); 1.75 tsp salt; 0.75 tsp black pepper, freshly ground; 1 tsp Worcestershire sauce; 0.25 cups white wine (optional); 0.5 cups heavy cream (optional, for extra richness); 2 lbs russet potatoes, peeled and cut into 1–1.5 inch cubes; 4 tbs unsalted butter; 0.5 cups whole milk; 0.25 cups heavy cream (or more milk); 1 tsp salt; 0.25 tsp black pepper; 1 tbs fresh chives, finely chopped (optional garnish); 1 tbs fresh parsley, chopped; 0.25 tsp paprika (for dusting)

Inspired by Winchester Bar & Grill

Time1h

Serves4

We build our savory creamy chicken from a special roux, mixed vegetables and finish it off with our delicious mashed potatoes.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Creamed Chicken (filling)

4 tbs Unsalted butter

1 cups 00 bread flour

3 cups whole milk

1 cups chicken stock

4 cups cook ed chicken, shredded or diced

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

1 onion, small, finely diced

2 Garlic cloves, minced

1 tsp fresh thyme leaves (or 1 tsp dried thyme)

1 3/4 tsp Celtic sea salt

3/4 tsp Black pepper, freshly ground

1 tsp Original Worcestershire Sauce

1/4 cups white wine (optional)

1/2 cups heavy cream (optional, for extra richness)

Mashed Potatoes (finish & serve)

2 lbs russet potatoes, peeled and cut into 1–1.5 inch cubes

4 tbs Unsalted butter

1/2 cups whole milk

1/4 cups heavy cream (or more milk)

1 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs fresh chives, finely chopped (optional garnish)

Optional finishing / seasoning

1 tbs Fresh parsley, chopped

1/4 tsp paprika (for dusting)

Method

Creamed Chicken (filling)

Prepare vegetables and chicken

If using leftover cooked chicken, shred or dice it into bite-sized pieces. Measure frozen mixed vegetables so they're ready. Finely dice the onion and mince the garlic.

Sweat aromatics

In a large heavy-bottomed skillet or saucepan over medium heat, melt 2 tablespoons of the butter. Add the diced onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze (optional)

If using white wine, add the 1/4 cup now and simmer 1–2 minutes to reduce and deglaze the pan, scraping up any browned bits.

Make the roux

Reduce heat to medium-low and push the aromatics to one side. Add the remaining 2 tablespoons butter to the pan. Once melted, sprinkle in the 1 cup of flour and whisk constantly for 1–2 minutes to cook off the raw flour taste and form a blond roux. The roux should smell nutty but not brown.

Add liquids

Gradually whisk in the chicken stock and 3 cups of whole milk, adding a ladleful at a time and whisking to incorporate so no lumps form. Bring the mixture to a gentle simmer and cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 6–8 minutes. If sauce becomes too thick, add a few tablespoons of milk or stock to reach desired consistency.

Season and enrich

Stir in the Worcestershire sauce, thyme, salt (start with 1 3/4 tsp), and black pepper. Taste and adjust seasoning. If using heavy cream for extra richness, stir in 1/2 cup now and warm through without boiling.

Add chicken and vegetables

Add the shredded cooked chicken and frozen mixed vegetables directly to the sauce. Stir to combine and simmer gently until vegetables are heated through and chicken is warmed, about 4–6 minutes. If the vegetables release water, simmer a minute longer to thicken; adjust seasoning if needed.

Finish

If the sauce needs thickening, simmer a few more minutes. If too thick, thin with a splash of milk or stock. Remove from heat and stir in chopped parsley if using. Keep warm while preparing mashed potatoes.

Mashed Potatoes (finish & serve)

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes depending on cube size.

Drain and steam-dry

Drain the potatoes in a colander and return them to the hot pot. Place the pot back on the warm burner for 1 minute to evaporate excess moisture (shake the pot occasionally) — this helps make fluffier mashed potatoes.

Mash and season

Add 4 tablespoons butter, 1/2 cup milk and 1/4 cup heavy cream to the potatoes. Use a potato ricer or masher to mash to your preferred texture. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting. Stir in chopped chives if desired.

Plate and assemble

Scoop or spread a generous portion of mashed potatoes onto each plate (about 1 to 1 1/4 cups per serving). Spoon a hearty ladleful of the creamed chicken over or alongside the potatoes. Dust with paprika and garnish with additional parsley or chives if desired. Serve hot.