Chicken Pie part 2
Right!! So, we have that gloopy, sticky roux mixture going on…
And we keep adding the homemade pseudo Chicken Stock (I say “pseudo” because it’s not how I make “PROPER” Chicken Stock for my soup bases… but that’s a whole other blog post) 😊
Anyway this is good enough for the purpose at hand!!
Keep adding the pseudo Stock and whisking until the consistency begins to loosen up and AMALGAMATE (another FAB word)…
Your heat should be moderate to lowish… HELPFUL, aren’t I 😊
Now we can add a bit MORE flavor by using a Chicken Bouillon… I like this brand, it’s VERY concentrated… you don’t need much, so go easy…
You can always ADD more… but you can’t take it OUT 😱
Keep going with the Chicken Stock…
It’s ALL IN THE WRIST… fear NOT… 😃
The lumps will disappear…
If they don’t… YOU’RE DOING IT WRONG 😎
Just SAYIN’ 😘
Eventually, you’ll get a nice SMOOTH creamy soupy feel to it…
Now your ready to add some Milk!!
A couple of Bay Leaves…
Your STILL WHISKING…
Don’t moan… just get the job DONE 😝
Now let your Sauce cook…
Until you bring it up to the boil, you won’t know how thick it is because it’s the heat that makes the roux thicken the sauce!!
You don’t have to continually whisk now, just turn the heat up… and as long as you keep checking that it’s not sticking on the bottom, you can leave it for a few minutes at a time…
MEANWHILE…
Chop the Chicken into bite size pieces!!
You want to try and cut ACROSS THE GRAIN… so the meat is more tender… easier to chew!!
Once you are happy with your Sauce… and it’s seasoned…
This is what your looking for… it needs to coat the back of a spoon and stay put when you run your CLEAN finger through it!!
The veggies are cooked and the Chicken ready…
Time to assemble our PIE….
