Poached and shredded poultry in a rich cream sauce (essentially just a very thick white sauce or béchamel) can be served over rice or pasta, on toast, or used as the base for a potpie or casserole.

I. PREPARE:

Reserve the poaching liquid. After the meat is cut or shredded, melt in a large saucepan over medium-low heat:

Add and whisk until smooth:

Cook, whisking constantly, for 1 minute. Take the pan off the heat. Add 2 cups of the reserved poaching liquid and whisk until smooth. Whisk in:

Place the pan back on the heat, increase the heat, and bring the mixture to a simmer, whisking constantly. Scrape the inside of the pan and whisk vigorously to break up any lumps. Let simmer for 1 minute. Stir in the cooked chicken, bring to a simmer, and cook for 1 minute more. Take off the heat and season to taste with:

II. WITH LEFTOVER CHICKEN

Prepare version I using 4 cups shredded cooked chicken. In making the sauce, replace the poaching broth with 2 cups chicken broth, store-bought or homemade.