Chicken pot pie: add flour to all ingredients prior to adding broth or make the broth sauce first?
I failed to read the directions for chicken pot pie correctly and in effort to fix it, I added more butter(1tbspn) and 1/3cup of flour to the chicken, peas, and onions. Then I mixed the flour all around and added the chicken broth stirring constantly. This made a nice thick sauce and then I added the milk a little at a time mixing constantly. The filling looked really think and delicious! However my husband and I are arguing about how this changes the outcome of the pot pie! He claims that my mistake will make the pie watery and destroy the pie crust at the bottom. I argued that regardless or order, the main point is to obtain a thickened sauce (which I did). I compared my method to stroganoff and his to prepping a white sauce before making macaroni and cheese. Who is right?! I can give a status update in 1 hour on our pie!
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