Potatoes: taste and strain

The sauce was just a little thick so that's as easy as adding some cream or milk.  I would rather have it too thick than too thin.  If too thin, just make a small batch of roux, add a bit and boil.
Taste at this point, mostly for the chicken flavor.  Turned out good, so then strain into a bowl and rinse out the sauce pan.
Add the sauce back to the pan, simmer and add seasonings.  I'm going to garlic it, then take some out for chicken.