Creamed Chicken & Potato

This is a single-serving recipe designed for little ones. Shredded chicken and cubed baked potato get stirred into a mild white sauce made from butter, flour, and low-fat milk, then finished with melted white cheddar for a gentle cheesy flavor.

The sauce is a basic roux. Butter melts with flour, milk goes in, and you stir over low heat until it thickens. It’s deliberately simple with no added salt, pepper, or strong seasonings, making it appropriate for babies and toddlers who are starting on solid foods.

Using pre-cooked chicken and already-baked potato means the stovetop time is just a few minutes. The sauce only needs long enough to thicken and heat everything through.

The recipe encourages adding vegetables, which is a good idea. Soft-cooked peas, diced carrots, or finely chopped broccoli all stir in easily and add nutrition without changing the mild flavor profile.

Kitchen Tips

• Use unsalted butter for baby food. Babies need very little sodium in their diet.
• Shred the chicken finely for younger babies. Older toddlers can handle small cubes.
• Make sure the potato is soft all the way through. Under-baked potato chunks are a choking hazard for small children.
• The finished texture should be smooth and creamy, not thick and pasty. Add a splash more milk if it gets too stiff.

Variations

• Turkey version: Swap the chicken for cooked turkey breast, especially after holiday meals when leftover turkey needs using up.
• Sweet potato: Replace the baked white potato with baked sweet potato for added nutrients and a slightly sweeter flavor babies tend to love.