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Old 05-03-2006, 01:39 PM   #11
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I don't make my chicken pot pie with a cream bechamel--just use chicken broth. For extra flavor, use the rendered chicken fat for the roux.
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Old 05-03-2006, 02:01 PM   #12
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I've never made the pie before, well, I don't even like it to be honest with you, but my wife does, so I promised her to make some.
Anyway, the recipe I found calls for making the roux and then heavy cream added latter with some other ingredients. My question is: do I just make more roux then, as suggested above to substitute the cream or should I just leave it out all together?
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Old 05-03-2006, 02:20 PM   #13
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I would make more roux.
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Old 05-03-2006, 02:32 PM   #14
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Thank you. Now I have to find time to make it. I have so many plans it's not even funny.
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