Well, my GF has tasked me with making dinner tonight. In this case, I’m making a chicken pot pie using a couple of 14.5oz. cans of chicken soup and some Bisquick for the crust.
I know that I’ll need to make a roux in order to thicken up the soup. I’ve also made a roux before, but that was only in specific recipes. I’m scared of making too much roux and having the “soup” turn in to “sludge” instead of the “stew like” consistency we’re looking for.
Can anyone help? If I have two cans of soup, how much roux do I make??
Please help, as the missus just called to say that she’s leaving work now and is starving!
strain the soup into a measuring cup to find out how much liquid you have. Also, use your eye to discern whether it’s already a little bit thick. If it’s watery, use 1.5 Tbsp flour per cup.
Hey everybody! I ended up using around 5 tablespoons of roux in total (obviously, that’s 2.5 tablespoons each of butter and flour). It turned out just great.
Another convert to the power of roux. (see this thread for my feelings on my mother’s turkey and gravy…)
I’m glad that worked out. (It was a quick google search for “roux quantity” btw… google is good.
When should I expect my frozen sample pie in the post?
