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?

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4 Comments

Rachel
Rachel October 27, 2013
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.
 
sstalnaker
sstalnaker October 27, 2013
A slurry of cornstarch and water will also quickly thicken any sauce.
 
sstalnaker
sstalnaker October 27, 2013
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.
 
sexyLAMBCHOPx
sexyLAMBCHOPx October 27, 2013
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.
 
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