Home Cooking


Help: thickening chicken-pie filling


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 6

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?

Want to stay up to date with this post?

Recommended From Chowhound