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Old 09-22-2010, 02:10 PM   #11
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Everything came out PERFECT. ONly problem was the gravy based one - when I too it out and after it cooled down for about 10 minutes, it was as if the gravy thinned out and came gushing out, instead of being thick and in with all the chicken and veggies. Hard to explain. I did make some extra gravy on the side in case it was dry, although it wasn't dry. It was as if the gravy was just too thin in the end
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Old 09-22-2010, 02:12 PM   #12
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What did you use to thicken that gravy?
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Old 09-22-2010, 02:19 PM   #13
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Quote:
Originally Posted by Andy M. View Post
What did you use to thicken that gravy?
Gravy was basically some fat drippings and butter melted. 6 tablespoons of flour added and whisked in. Than about 2.5 cups of real chicken broth. I made it both yesterday for the pie and today for extra gravy. I don't exactly remember how thick it was when I mixed it with the veggie/potatoes for the pie, but I do know the one I made this morning for extra gravy came out pretty thick.

I was also thinking maybe I didn't let that pie cool enough. This is the same pie I only cooked for 40 minutes last night because it ooozed so much and was burning up my stove.

The 2nd pie, I had no problems at all. It was a cheese based pie though. Same fillings, but instead of gravy it was a cheese sauce made with brie and heavy cream and than blended together with some parsnips, which were roasted in olive oil and cumin. It came out dynomite.
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Old 09-24-2010, 07:39 AM   #14
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Although the luncheon i had when I served the 2 pot pies was very successful - the left overs are very!!! dry. is that normal for left over pot pie?
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Old 09-24-2010, 10:06 AM   #15
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It's not unusual. You can often recover by mixing in a little broth to moisten things up.
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