Step 1

Add oil to a large pot over medium low heat. Add chicken, salt and pepper and sauté for about 1 minute until surface of the chicken pieces are cooked.

Step 2

Add onions and carrots. Sauté further 1 minute, then add potatoes.

Step 3

Stir quickly to mix potatoes with other ingredients, then add stock to the pot. Add bay leaves and bring it to a boil over high heat.

Step 4

Turn the heat down to low and simmer for about 10 minutes (note until carrots and potatoes are cooked through.

Step 5

Pour the béchamel sauce into the pot and mix gently. Add peas and mix.

Step 6

When the stew starts boiling, turn off the heat. Serve while hot.

Step 7

Melt butter in a sauce pan over low heat. Add flour and constantly stir with a wooden spatula so as not to burn.

Step 8

Cook for about 7-8 minutes until the mixture becomes slightly moist.

Step 9

Remove the saucepan onto a wet towel to reduce the heat of the pan quickly.

Step 10

Add about ¼ of the milk and put it back on the stove over low heat. Mix quickly.

Step 11

As it starts thickening, add another ¼ of the milk and mix. You may want to use egg beater if you see lumps of flour at this point.

Step 12

Add ¼ of the milk again and mix ensuring there are no lumps. Add the rest of the milk, salt and nutmeg and mix well.