Making the Perfect Roux for Chicken Pot Pie
What is a Roux?
A roux is a mixture of flour and fat that is used to thicken sauces and other dishes, such as a chicken pot pie. The ratio of flour and fat varies depending on the recipe, but is usually equal parts of flour and some type of fat (e.g., butter).
Steps for Making the Roux
- Melt the fat over medium heat in a skillet or saucepan.
- Once the fat has melted, add the same amount of flour and stir with a whisk until combined.
- Continue to stir continuously until the mixture begins to get thick.
- The mixture should begin to turn a golden-brown color (this is known as a “blonde” roux).
- Once the roux is a light brown color, remove it from the heat and set aside.
Tips for Making the Roux
- Be patient: the roux needs to cook for several minutes to achieve the desired consistency and color.
- Don’t rush it: it can be tempting to turn up the heat to speed up the process, but that can cause the roux to burn.
- Stir constantly: stirring constantly prevents the roux from burning and ensures it cooks evenly.
Using the Roux in Chicken Pot Pie
Roux is usually used to thicken sauces and stews. In a chicken pot pie, the roux is cooked with seasonings and used to thicken the broth before adding the other ingredients. The roux should be added gradually, stirring constantly, until the desired consistency is achieved.
Making a roux for chicken pot pie is a simple process that only requires a few ingredients and steps. It is important to be patient and stirring constantly to prevent burning and ensure an even consistency. With a little practice, you’ll be able to make a delicious and creamy roux for your pot pies.