Last damn thing I'm cooking today, it will eventually be chicken pot pie filling

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So, corn starch is a “cleaner” thickener. But I love a flour rue. It reminds me of home.

There's pros and cons to corn starch vs. roux in how they look, taste, reheat, and in calories. Thickening a cup of liquid with corn starch takes about 30 calories, a roux is around 150 calories. I went with it more out of convenience.

What did you do for the broth?

That's just instant, it's all I had. Knorr brand, it's popular among Hispanics.