Peach Cobbler
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To make your peach cobbler extra special add lemon zest to your buttered
baking dish, then fold toasted walnuts into the biscuit-like topping. Both
are e...
Monday, November 30, 2009
help me with chicken and leek pot pie
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Sorry no ideas - sounds like what you did was the right thing for making it less runny.. Hmmm... The pastry looks amazing though :-)
ReplyDeleteI prefer to use cornstarch (mixed w/cold water) to thicken pot pies. It really should be almost as thick as you want it even before the crust goes on. Your pastry looks amazing!
ReplyDeleteI like making a roux to thicken my soups and stews. In a sauce pan melt a small hunk of butter (or olive oil) with several tablespoons of flour, stir constantly and just before the flour mixture starts to brown, add enough of the liquid/broth to make a gravy like consistancy. Slowly add this into whatever you are trying to thicken. sometimes it takes several "batches" of the roux to get it to the perfect thickness. Great job on the pastry though :)
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