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

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[–][deleted]  (3 children)

[deleted]

    [–][deleted] 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (2 children)

    I was exhausted, I didn't take anything but the first pic when it looks like chicken soup with taters. The peas were added at the very end because of their short cook time and I think the potatoes are just stuck together after cutting there, I had just added them. I used modified corn starch as a thickener instead of a roux.

    [–][deleted]  (1 child)

    [deleted]

      [–][deleted] 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (0 children)

      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.