# Need help with pot pie gravy **URL:** \ **Category:** Cafe Society\ **Created:** [December 6, 2012, 7:14pm UTC](https://boards.straightdope.com/t/need-help-with-pot-pie-gravy/643216 "2012-12-06T19:14:51Z")\ **Posts on this page:** 4\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 11, 2014, 2:42pm UTC](https://boards.straightdope.com/t/need-help-with-pot-pie-gravy/643216/21 "2014-02-11T14:42:00Z")
> [@Quercus](#): > > Yeah, why not try just using a little less roux to make the gravy a little less thick? Or less of whatever thickener you’re using. I’ve had Marie Calendar’s pot pies and the filling to me, as I remember it, was just a regular ol’ gravy. Looking at their ingredient list online, it doesn’t seem to be thickened with anything but flour and corn starch. Personally, I like to thicken with flour most of the time, as corn starch makes food a bit glossy and gelatinous. So I’d start with using flour, and being careful with how much roux or slurry (a mix of flour and cold water) I mix into the liquid being thickened. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [February 11, 2014, 2:56pm UTC](https://boards.straightdope.com/t/need-help-with-pot-pie-gravy/643216/22 "2014-02-11T14:56:51Z")
If you want to use root vegetables, you need an immersion blender. For Thanksgiving, I just blended the turkey juices with the veggies the bird was resting on as it cooked. The result was a nice, thick, smooth gravy. At Christmas, I whisked blond roux, port, and and a knob of sweet butter into my goose juices after ladling off as much of the fat as I could. This produced a delicious gravy. In both cases, you need to add salt and pepper to taste. If you want herbs as well, stick them in the roasting pan with the bird and remove them before you blend the juices. ---
**Author:** ![Hampshire](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hampshire/32/4887_2.png) [@Hampshire](https://boards.straightdope.com/u/Hampshire)\ **Post date:** [February 11, 2014, 4:37pm UTC](https://boards.straightdope.com/t/need-help-with-pot-pie-gravy/643216/23 "2014-02-11T16:37:39Z")
Marie Callendar’s pot pies are delicious. 64 grams of fat (24 saturated) per serving delicious. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [February 11, 2014, 5:05pm UTC](https://boards.straightdope.com/t/need-help-with-pot-pie-gravy/643216/24 "2014-02-11T17:05:19Z")
> [@Little\_Nemo](#): > > If you want to experiment with something different, I’ve seen pot pies that use cheese instead of gravy as the semi-liquid filling that holds the solid ingredients together. Whoa. My cardiologist will be soooo mad that you informed me of this! [Previous page](https://boards.straightdope.com/t/need-help-with-pot-pie-gravy/643216.md?page=1)