JRmom
Lovin' The Homestead
I made a homemade potpie this weekend, using this Food & Wine sauce...
1 qt. Chicken Stock
1/4 lb. Mushrooms (I used baby Portabellas, the recipe actually called for wild mushrooms), chopped into large pieces
6 tbls. Butter
1/4 cup Flour
3/4 cup Heavy Cream
Boil chicken stock until reduced to 2 cups, then keep warm (about 15 minutes).
Next, melt butter in deep skillet over medium high heat. Add mushrooms and cook until soft. Add flour and stir to coat all the mushrooms. Add chicken stock and heavy cream, stirring until thickened. Salt and pepper to taste.
At this point you can add whatever meat/veggies you want in your potpie, then assemble and bake you potpie as usual.
This is a yummy grownup version of potpie sauce! Delicious!
1 qt. Chicken Stock
1/4 lb. Mushrooms (I used baby Portabellas, the recipe actually called for wild mushrooms), chopped into large pieces
6 tbls. Butter
1/4 cup Flour
3/4 cup Heavy Cream
Boil chicken stock until reduced to 2 cups, then keep warm (about 15 minutes).
Next, melt butter in deep skillet over medium high heat. Add mushrooms and cook until soft. Add flour and stir to coat all the mushrooms. Add chicken stock and heavy cream, stirring until thickened. Salt and pepper to taste.
At this point you can add whatever meat/veggies you want in your potpie, then assemble and bake you potpie as usual.
This is a yummy grownup version of potpie sauce! Delicious!
