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I am not Pioneer, but I am Woman

What am I doing wrong?

I can cook. I can cook well.

But this one recipe is beating me. Ok, maybe that’s not quite true. I can make this Chicken Pot Pie. But when I try to double it, it fails me. The obvious answer is…

Well, don’t double it then.

But it’s not that easy.

I am lazy.

If I have to stand there and chop up a billion carrots, then I may as well chop 2 billion carrots and freeze half so I can be extra lazy on another night.

But every time I try to double this pot pie filling, it turns out like soup. What am I doing wrong???

Original recipe calls for 2 C chicken broth, 1 C heavy cream, 1/4 C white wine and 1/4 C flour.

To double, you would think that you just…well…double it.

When I did, it became soup. Tasty, yummy soup, but still soup.

Next try…. I used the same “doubled” liquids but upped the flour to 3/4 C.

It was chowder.

Yesterday I dropped the liquid to 3 C broth, 1/2 C wine and 1 C Cream then upped the flour to 1 C.

WTHeck. Still chowder. A thick chowder, but not Pot Pie material.

Ideas????

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{ 4 comments… add one }
  • sara October 15, 2011, 9:48 am

    I wonder, if you “double” do the appropriate veggies. But add 1/2C of broth, 1/4-1/2 (maybe 1/3) C of cream, 1/2C wine, and 1/4 C of flour (add appropriately) all to original amounts. If doubling is too much, try adding half of originals, to the original amount. I would usin cream lightly if turning to chowder. Maybe keep that original, add small amount of water instead. Hope that helps!

  • Meg Falciani (@mama2lmcj) October 15, 2011, 9:54 am

    Don’t double it. 😉 Cut the veg, etc. all at one time, but make two “single” batches.

  • Grumpy Grateful Mom October 15, 2011, 11:23 am

    Very mysterious! Though your pot pie recipe sounds delicious! I double or even triple everything too. Sometimes it works and other times not so much. Though I would guess it has something to do with me not measuring. 🙂

  • Shanon Renee October 15, 2011, 9:33 pm

    What if you double the flour then add 1/4 C cornstarch? It thickens differently than flour so it might make it pot-pie like without getting so floury you can’t taste anything.

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