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