tag:blogger.com,1999:blog-6261115679656433457.post7674241252485727391..comments2023-11-03T09:08:59.899-04:00Comments on menu maniac: help me with chicken and leek pot pieJordana @ Menu Maniachttp://www.blogger.com/profile/06320358319611753894noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6261115679656433457.post-71710400489260937862009-12-01T10:48:05.783-05:002009-12-01T10:48:05.783-05:00I like making a roux to thicken my soups and stews...I 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 :)violet @aviolettintedlifehttps://www.blogger.com/profile/01050890935551554760noreply@blogger.comtag:blogger.com,1999:blog-6261115679656433457.post-87521453952662147692009-12-01T09:38:55.320-05:002009-12-01T09:38:55.320-05:00I prefer to use cornstarch (mixed w/cold water) to...I 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!MrsWheelbarrowhttps://www.blogger.com/profile/08796052511941711343noreply@blogger.comtag:blogger.com,1999:blog-6261115679656433457.post-27438602898853353832009-11-30T19:53:56.377-05:002009-11-30T19:53:56.377-05:00Sorry no ideas - sounds like what you did was the ...Sorry no ideas - sounds like what you did was the right thing for making it less runny.. Hmmm... The pastry looks amazing though :-)Mardi Michelshttps://www.blogger.com/profile/04125377934755716212noreply@blogger.com