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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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    foodandscience RE: lagatta Dec 7, 2007 07:10 PM

    I often thicken soups, gravy or my chicken pot pie filling with a butter and flour mashed together. I got this from some recipe long ago and it works. Take about 4-5 Tbsp. of butter, near room temp in a bowl and sprinkle a few Tbsp. of flour over it. Mix with your hand by pinching it so you get a coarse crumb consistency. Then drop some of it into whatever you need to thicken, like your filling, and stir. It work remarkably well, plus its easy and you don't need to make a roux. Hope it works.

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      torty RE: lagatta Dec 7, 2007 07:49 PM

      Although a bit de-classee, I have no problem using a little cornstarch slurry. It does not have the raw issue of a flour slurry.

      1. scuzzo RE: lagatta Dec 7, 2007 08:54 PM

        Though I'm no expert on this area, I suspect a very light coating of oil on the top side of the bottom crust might help, but I'd thicken the sauce too. I put a bit of oil on my pizza crust when using wet stuff like fresh tomato to help keep the water from making the crust soggy.

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          Trenyray RE: lagatta Dec 7, 2007 09:13 PM

          I am no expert either but I keep instant mashes potatoes on hand to thicken soups, stews, fillings and the potato taste would keeps in line with the vegs you use.

          1. Quine RE: lagatta Dec 7, 2007 09:30 PM

            OK, are you blind baking the bottom crust? And to make your filling non-soupy, make your velouté sauce almost a paste. so when it all bakes together the added liquid from chicken/veggies makes it, nice thick.

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              lagatta RE: lagatta Dec 8, 2007 12:55 PM

              Thanks all. I had the directions to brush a bit of beaten egg on the bottom shell before baking, and since I didn't have any potatoes, instant or otherwise, on hand I added a bit of breadcrumbs to the first few spoonfuls of mixture. The bottom crust is not soggy. No, I don't think this kind of crust can be baked blind if doing a (traditional) two-crust "pascualina" pie with it, as you have to crimp the bottom and top crusts together to make a good seal.

              I went back to the Argentine shop where I bought the premade pascualina shells, as I had made too much filling (better too much than too little) and bought some "tapas de empanadas", to use up the rest of the filling.

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