Chicken Casserole - Test 1

https://www.everydayhealthyrecipes.com/creamy-lemon-chicken-potato-bake-healthy/

1 - It got good reviews. I made a few changes which I've indicated. To try again, next time we have leftover chicken.

200-230 g leftover chicken
700 g potatoes, peeled
1 bay leaf
For the lemon thyme sauce
30 g butter
25 g flour
350 ml chicken stock stock cube is fine
80 ml single cream/light cooking cream
1 tbsp lemon juice plus zest of 1½ lemon
1⅓ tbsp fresh thyme, leaves only or 1.5 tsp dried
1 tsp Dijon mustard
½ tsp each: garlic and onion granules/powder
3 tbsp mature cheddar or similar
Fine sea salt and pepper to taste

1. Peel and boil the potatoes in salted water with a bay leaf (do not overcook the potatoes).  Drain and place in your casserole dish. Add the chicken pieces and tuck in between the potatoes. Set aside.
2. Preheat the oven to 425 F/ 220 C/ gas mark 7. 
3. To make the sauce in a saucepan gently melt the butter, add the flour and quickly whisk until a smooth paste forms (this is roux).  Gradually add the chicken stock, whisking all the time and cook over a medium/high heat until the sauce thickens and starts bubbling up.
4. Remove from the heat, add the cream, lemon juice and zest, thyme, mustard, onion and garlic granules and whisk until well combined and smooth.  Season to taste and set aside for 2 minutes, then pour the sauce over the chicken and potatoes.  Sprinkle the grated cheese over the whole thing and bake on the top oven shelf for 15 minutes.
5. Remove from the oven, place on top of a cooling rack for 5 minutes, then tuck in!