Pot Pie Perfection: How To Thick

Chicken pot pie, a classic comfort food, often relies on cornstarch as a thickening agent. However, for those seeking a more natural or gluten-free alternative, the question arises: how to thicken chicken pot pie without cornstarch? This culinary conundrum calls for a creative approach and a dash of ingenuity.

1. Flour Power: A Classic Thickener

Flour, a kitchen staple, can effectively thicken chicken pot pie. Simply whisk all-purpose flour into a small amount of cold broth or milk until a smooth paste forms. Gradually add this mixture to the hot pot pie filling, whisking constantly to prevent lumps. The flour will absorb moisture and swell, creating a rich and velvety texture.

2. Arrowroot: A Starch-Free Alternative

Arrowroot powder, derived from the root of a tropical plant, is another excellent starch-free thickener. It has a neutral flavor and will not alter the taste of the pot pie. Mix arrowroot powder with cold water to form a slurry. Slowly add this slurry to the hot filling, whisking until thickened.

3. Potato Power: A Natural Thickener

Mashed potatoes lend a creamy and subtle flavor to chicken pot pie while also acting as a thickener. Simply mash boiled potatoes with a fork or potato masher until smooth. Gradually add the mashed potatoes to the hot filling, stirring until the desired consistency is achieved.

4. Vegetable Purée: A Nutrient-Rich Option

Puréed vegetables, such as carrots, celery, or parsnips, can add both flavor and thickening power to chicken pot pie. Steam or boil the vegetables until tender, then purée them using a blender or food processor. Stir the vegetable purée into the hot filling until thickened.

5. Breadcrumbs: A Crunchy Twist

Breadcrumbs, made from dried bread, can absorb moisture and add a satisfying crunch to chicken pot pie. Toast breadcrumbs in the oven or on the stovetop until golden brown. Sprinkle the breadcrumbs over the top of the pot pie before baking. As they absorb moisture, they will thicken the filling and create a crispy crust.

6. Oatmeal: A Hearty Thickener

Oatmeal, a whole grain with a mild flavor, can also thicken chicken pot pie. Grind rolled oats into a fine powder using a blender or coffee grinder. Gradually whisk the oat powder into the hot filling until thickened. It will add a subtle nutty flavor and a hearty texture.

7. Gelatin: A Firming Agent

Gelatin, a protein derived from animal collagen, can be used to firm up chicken pot pie filling. Sprinkle unflavored gelatin powder over cold water and let it bloom. Heat the gelatin mixture until dissolved, then gradually whisk it into the hot filling. As the filling cools, the gelatin will set and thicken.

Wrap-Up: Thickening Mastery

With these diverse techniques at your disposal, you can now elevate your chicken pot pie to new heights of culinary excellence. Experiment with different thickeners to find the one that best suits your taste and dietary preferences. Remember, thickening is not just a technical skill but an art form that allows you to create a rich, flavorful, and satisfying pot pie every time.

Answers to Your Most Common Questions

1. Can I use wheat flour instead of all-purpose flour?
Yes, you can use wheat flour as a substitute for all-purpose flour. However, wheat flour tends to be more dense, so you may need to use slightly less.

2. How do I prevent lumps when thickening with flour?
To prevent lumps, whisk the flour into a cold liquid (broth or milk) until a smooth paste forms before adding it to the hot filling.

3. Can I use cornstarch as a thickener if I don’t have any other options?
While the focus of this article is on thickening without cornstarch, you can use cornstarch if necessary. However, use it sparingly as it can quickly over-thicken the filling.