Originally Posted by Andy M.
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.