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Chicken and Vegetable in Cream Sauce
Recipe by KQED
A quick, stovetop chicken and vegetable dish finished with a silky cream sauce. Inspired by Jacques Pepin, this recipe mimics a chicken pot pie filling without the crust, using potato starch for rapid thickening and minimal fat for a low‑calorie, high‑protein meal.
EasyAmericanServes 2
Printable version with shopping checklist
Source Video
8m
Prep
18m
Cook
10m
Cleanup
36m
Total
Cost Breakdown
Total cost:$7.75
Per serving:$3.88
Critical Success Points
- • Cooking the carrot first to keep it crisp
- • Adding the potato starch slurry correctly – it thickens instantly
- • Incorporating the cream without boiling vigorously
Safety Warnings
- • Use a pot holder when handling the hot skillet.
- • Steam from the simmering sauce can cause burns – keep face away while stirring.
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