Pot Pie Pr0n

The gravy for this one is made with broth, milk, heavy cream and buttermilk.  The last two because I just had a little left of each and wanted to use them up.It’s thick – I think there is nearly 1/2 cup of flour in the roux.  I managed to collect the chicken fat from the roast chicken and that is what it took to make the roux look right in the sauce pan.

Advertisements

Tell us what you think

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.