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I want to make a gravy/brown sauce for the pie rather than a white sauce.I have left over chicken, onion, carrot, fresh chicken stock and granuales
Make a 'veloute' rather than a béchamel. Cook a roux of fat and flour but, instead of adding milk, use chicken stock. For colour, add a little gravy browning.
I would gently fry the onion, carrot in butter then add the chicken. Tablespoon of plain flour sprinkled over it all then add chicken stock then let it all simmer and thicken up. Let it go cold then put it in the pie dish.
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