Chicken pie filling

[MeanwhileTime]

i feel like I should really know the answer to this question already 😳. I’ve made a chicken pie filling and am going to cool it before cooking it tonight. The consistency of the pie is fairly runny - I’d say like a custard.

Do I need to thicken it more before cooking it or will it thicken as it cools and when it cooks in the oven later?

it will thicken as it cools but then loosen up again as it's heated in the pie.

I'd thicken it now with some flour to get it to the desired consistency.

Would thicken it now with a little stock and cornflour.

Thank you. What consistency should I be aiming for? I did stir some flour in before I added to stick but it’s still not that thick. Not sure whether I should simmer it for longer or add more flour?