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Help: thickening chicken-pie filling


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Help: thickening chicken-pie filling

lagatta | Dec 7, 2007 06:31 PM

I'm making a pascualina de pollo - an Argentine chicken pie, with two crusts. My filling (chicken poached in chicken stock, various savoury vegetables, with a velouté sauce from homemade stock and a roux) seems a bit soupy, and I don't want to destroy the bottom crust (though it will of course be a bit soft). The taste of the mixture is perfect - utterly delicious. Should I add some breadcrumbs, make more roux, or what?

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