🔕 🔔
Loading…

My Basket ()

All questions

Thicken Pot Pie filling?

I have a question about the recipe "Harvest Chicken Pot Pie" from adamnsvetcooking. I'm loosely following the recipe (no mushrooms in the house, e.g.). THe filling is very thin -- I used the 2 cups stock and 1 tbsp flour like the recipe, and it's been simmering to try to thicken for over a half hour now. How can I get this to thicken? It's still soup-like. What should I do?

asked by withinseason almost 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 14453 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 4 years ago

Are you using the same pan that you cooked the chicken and vegetables? That had some fat when after sprinkling the flour and cooking it for 5 minutes then adding the stock would thicken it up. If so try a slurry and add it in the pan. If you are trying to simmer the stock and flour, I don't think it will work.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

I always keep some beurre manie on hand in the fridge. Knead equal parts by volume (1 Tablespoon & 1 Tablespoon) of butter and flour to make a smooth paste. Add small amounts to your boiling liquid until the desired thickness in acheived. This stuff keeps in the fridge indefinately, and works like magic.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

A slurry of cornstarch and water will also quickly thicken any sauce.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4caa0af8 566e 43ab 992b 57e8725a8b1a  joey
added almost 4 years ago

You could also soften some unflavored gelatin in a small dish of warm water. Stir to dissolve, then stir in. The gelatin will provide a substitute to the collagen that is boiled out of the bones when making homemade stock.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.