What Is the Best Thickening Agent for Pot Pie?

Pot pies are classic comfort food, known for their savory fillings and flaky crusts. A crucial element that makes or breaks a pot pie is its gravy. So, what is the best thickening agent for pot pie? This comprehensive guide will explore all the options, helping you decide which thickening agent is right for your pot pie recipe. From cornstarch to flour and beyond, let’s dive in.

Why Is a Thickening Agent Important for Pot Pie?

A thickening agent is vital to achieving the right consistency for the filling of a pot pie. Without it, the mixture would be too runny, making the dish messy and less appetizing. A well-thickened filling creates the perfect texture, ensuring that each bite is creamy and delicious. This guide will help you understand the best thickening agents available and how to use them effectively.

For instance, if you’re aiming for a gluten-free option, cornstarch might be an excellent choice. The Kitchn offers some great insights into starch-based thickeners. Alternatively, you could explore options like arrowroot powder, which works similarly but provides different properties. You might find Serious Eats helpful for understanding the specific qualities of these thickeners.

In addition to these choices, it is also essential to consider how the thickening agent will impact flavor and consistency. For instance, flour is traditionally used but can leave a slight taste if not cooked thoroughly. Let’s explore the best thickening agents for pot pies in detail.

Flour: The Traditional Choice

Flour is often the go-to thickening agent for pot pie filling. It’s versatile, easy to find, and creates a smooth consistency when cooked correctly. Here’s how to use flour as a thickening agent:

• Preparation: Flour is typically mixed with fat, such as butter, to form a roux. This helps to prevent lumps in your gravy.
• Cooking Time: It’s essential to cook the flour thoroughly to eliminate any raw taste. Usually, 2-3 minutes of cooking in the butter before adding liquids is sufficient.
• Quantity: To thicken a typical pot pie, use about 1/4 cup of flour for every 2 cups of broth or liquid.

Advantages of Using Flour

• Accessibility: Flour is available in almost every kitchen.
• Texture: When cooked properly, it provides a thick, velvety consistency.
• Flavor: Adds a mild flavor that enhances the overall taste of the filling.

Disadvantages of Using Flour

• Potential for Lumps: Flour can form lumps if not combined correctly with fat.
• Gluten Content: Not suitable for those with gluten sensitivity.

Cornstarch: A Popular Alternative

Cornstarch is another common thickening agent used in pot pies. It provides a glossy finish and is suitable for those who need a gluten-free option.

• Preparation: Cornstarch should be mixed with cold water to create a slurry before adding it to the hot filling.
• Quantity: Typically, 1 tablespoon of cornstarch is used per cup of liquid.
• Cooking Time: Cornstarch thickens quickly, usually within a few minutes after the liquid reaches a simmer.

Advantages of Using Cornstarch

• Quick Thickening: It works fast, making it ideal if you’re in a hurry.
• Glossy Appearance: Creates a shiny, attractive gravy.
• Neutral Flavor: Does not affect the taste of the filling.

Disadvantages of Using Cornstarch

• Heat Sensitivity: Cornstarch can break down if exposed to prolonged high heat, causing the filling to become thin again.
• Texture: The texture may become slightly gelatinous if overused.

Arrowroot Powder: A Great Gluten-Free Option

Arrowroot powder is a less common but effective thickening agent. It works similarly to cornstarch but provides a few unique benefits.

• Preparation: Like cornstarch, arrowroot is mixed with cold water before adding it to the pot pie filling.
• Quantity: Use about 1 tablespoon per cup of liquid for the desired consistency.
• Cooking Time: Thickens quickly and should be added towards the end of cooking.

Advantages of Using Arrowroot Powder

• Suitable for All Diets: It’s gluten-free and paleo-friendly.
• Clear Appearance: Arrowroot doesn’t cloud the filling, giving a more transparent gravy.
• Stable: Remains stable even if the filling is frozen and reheated.

Disadvantages of Using Arrowroot Powder

• Availability: Not as commonly found as flour or cornstarch.
• Cost: Often more expensive compared to other thickening agents.

Tapioca Starch: Another Gluten-Free Option

Tapioca starch is derived from cassava root and serves as a thickener that adds a slightly chewy texture to the filling.

• Preparation: Mix with cold water to make a slurry, similar to cornstarch.
• Quantity: Use 1 to 1.5 tablespoons of tapioca starch per cup of liquid.
• Cooking Time: Tapioca thickens quickly but doesn’t hold up well to prolonged cooking.

Advantages of Using Tapioca Starch

• Smooth Texture: Provides a silky, smooth texture without clumping.
• Freezing Stability: Holds up well when frozen, ideal for make-ahead pot pies.

Disadvantages of Using Tapioca Starch

• Chewy Consistency: May add a slightly chewy consistency that some people do not prefer.
• Availability: Not as readily available in some grocery stores.

Gelatin: A Unique Thickening Agent

Gelatin can be used as a thickening agent for pot pies if you’re looking for a different approach. It’s often used for dishes that require a firmer set.

• Preparation: Dissolve gelatin in a small amount of cold liquid before adding it to the hot filling.
• Quantity: Use about 1 teaspoon of gelatin per cup of liquid.
• Cooking Time: Gelatin thickens as it cools, which makes it a bit different from other thickeners.

Advantages of Using Gelatin

• Firm Consistency: Ideal for those who prefer a firm set in their filling.
• No Lumps: Easy to dissolve, leading to a lump-free gravy.

Disadvantages of Using Gelatin

• Texture: The set texture might not appeal to everyone.
• Not Vegetarian-Friendly: Unsuitable for vegetarians or vegans.

Potato Starch: Thickening with a Twist

Potato starch is a great option if you want a gluten-free thickening agent with a smooth texture. It’s ideal for pot pie because it holds up well under heat.

• Preparation: Potato starch should be mixed with cold water before adding it to the filling.
• Quantity: Use about 1 tablespoon per cup of liquid for best results.

Advantages of Using Potato Starch

• High Heat Tolerance: Does not break down under heat, maintaining the consistency of your filling.
• Neutral Flavor: It doesn’t add any taste to the filling, allowing the flavors to shine.

Disadvantages of Using Potato Starch

• Availability: Might not be as common in every pantry.
• Price: Can be more expensive compared to flour or cornstarch.

Xanthan Gum: A Modern Thickening Option

Xanthan gum is a popular modern thickening agent often used in gluten-free and keto recipes. It works well for pot pie fillings as it thickens liquids without heat.

• Preparation: Xanthan gum should be sprinkled into the liquid while whisking to avoid clumping.
• Quantity: Use a very small amount, typically 1/4 teaspoon per cup of liquid.
• Cooking Time: Xanthan gum thickens almost immediately without the need for cooking.

Advantages of Using Xanthan Gum

• Versatile: Works well for both hot and cold preparations.
• Low Quantity Needed: A little goes a long way, making it economical.
• Gluten-Free: Suitable for those with gluten sensitivities.

Disadvantages of Using Xanthan Gum

• Availability: May not be found in all grocery stores.
• Texture: Can create a slimy texture if overused, which may not be ideal for everyone.

Agar-Agar: A Vegan Gelatin Substitute

Agar-agar is a plant-based thickening agent derived from seaweed. It acts similarly to gelatin and can be used as a vegan alternative.

• Preparation: Dissolve agar-agar powder in boiling water before adding it to the filling.
• Quantity: Use about 1 teaspoon of agar-agar powder per cup of liquid.
• Cooking Time: Thickens as it cools, just like gelatin.

Advantages of Using Agar-Agar

• Vegan-Friendly: Suitable for vegetarians and vegans.
• Firm Set: Creates a firm texture similar to gelatin.
• Heat-Stable: Can withstand higher temperatures without breaking down.

Disadvantages of Using Agar-Agar

• Texture: The firmer texture may not be ideal for traditional pot pie.
• Availability: Not as readily available as other thickeners.

Guar Gum: Another Gluten-Free Thickener

Guar gum is derived from guar beans and works similarly to xanthan gum. It is commonly used in gluten-free cooking and can help thicken pot pie filling effectively.

• Preparation: Like xanthan gum, guar gum should be whisked into the liquid to prevent clumping.
• Quantity: Use about 1/8 teaspoon per cup of liquid.
• Cooking Time: Thickens instantly, making it very convenient.

Advantages of Using Guar Gum

• Highly Effective: Thickens very efficiently, requiring only a small amount.
• Gluten-Free: Works well for those with dietary restrictions.
• Cold and Hot Applications: Can be used for both cold and hot fillings.

Disadvantages of Using Guar Gum

• Potential for Sliminess: Overuse can lead to a slimy texture.
• Availability: May be harder to find in conventional grocery stores.

How Do Thickening Agents Affect Flavor?

The choice of thickening agent can have a subtle yet significant impact on the flavor of your pot pie. For example:

• Flour: Adds a slightly toasty flavor when cooked, enhancing the richness of the filling.
• Cornstarch and Arrowroot: These have no discernible flavor, making them perfect for a clean-tasting gravy.
• Gelatin and Agar-Agar: Both are flavor-neutral but provide a unique set texture that may alter how flavors are perceived.
• Xanthan Gum and Guar Gum: These do not affect the flavor but can change the texture, which might influence the overall taste experience.

Tips for Perfect Pot Pie Gravy Every Time

1. Avoid Over-Thickening: Start with a smaller amount of thickening agent and gradually add more until the desired consistency is achieved.
2. Use a Whisk: Whisking helps to evenly incorporate the thickening agent and prevent lumps.
3. Cook Out the Thickener: When using flour or cornstarch, allow the mixture to simmer to eliminate any raw taste.
4. Temperature Matters: Always dissolve thickeners like cornstarch or arrowroot in cold water before adding them to hot liquids to avoid clumping.
5. Add Thickener Gradually: It’s easier to thicken more if needed than to correct an overly thick gravy.

Common Mistakes When Thickening Pot Pie

Adding Too Much Thickener

Using too much thickener can result in a filling that is overly thick and gummy. To avoid this, always start with a smaller amount and add more gradually.

Not Cooking the Thickener Properly

Flour and cornstarch require proper cooking to eliminate their raw flavors. Make sure to let your filling simmer for a few minutes after adding the thickener.

Not Accounting for Residual Thickening

Some thickeners, like cornstarch and gelatin, continue to thicken as they cool. Take this into consideration to avoid ending up with a filling that is too firm.

Incorrect Temperature

Adding cornstarch or arrowroot to a hot liquid without first making a slurry can lead to clumping. Always dissolve these thickeners in a cold liquid first.

Creative Variations for Pot Pie

The traditional pot pie is made with chicken, vegetables, and a creamy filling. However, you can get creative with different flavors and textures by experimenting with thickening agents and ingredients.

Beef Pot Pie with Red Wine Gravy

Instead of using chicken broth, try beef broth and red wine for a hearty, rich filling. Use flour or potato starch to thicken the filling, giving it a robust flavor that pairs well with beef.

Seafood Pot Pie with a Light, Clear Gravy

For a lighter pot pie, consider using arrowroot powder as your thickening agent. It creates a clear, glossy gravy that works beautifully with seafood like shrimp, scallops, and fish.

Vegetarian Pot Pie with Creamy Coconut Gravy

For a vegetarian twist, use coconut milk as the base for your gravy. Cornstarch or tapioca starch can help thicken the coconut gravy while keeping it gluten-free and creamy.

Vegan Pot Pie with Agar-Agar

If you prefer a vegan version, agar-agar can be used for a firmer filling, and coconut oil can replace butter in the crust. Use a mix of vegetables like mushrooms, carrots, and peas for a satisfying meal.

Troubleshooting Pot Pie Filling

Filling Too Runny

If your filling is too runny, try one of the following:

• Simmer Longer: Allow the filling to cook longer to reduce excess liquid.
• Add More Thickener: Make a slurry with cornstarch or flour and add it gradually until the desired consistency is reached.
• Use Mashed Potatoes: Adding a small amount of mashed potatoes can help absorb extra liquid and thicken the filling.

Filling Too Thick

If your filling is too thick:

• Add Broth: Stir in a small amount of broth or cream to thin out the mixture.
• Check the Temperature: If the filling is cooling, it may naturally thicken. Gently reheat while stirring to adjust the texture.

How to Store and Reheat Pot Pie

Storing Pot Pie

• Refrigeration: Store leftover pot pie in the refrigerator for up to 3-4 days. Make sure it’s covered tightly to prevent it from drying out.
• Freezing: Pot pie can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

Reheating Pot Pie

• Oven: Reheat pot pie in the oven at 350°F (175°C) for 20-30 minutes or until heated through. Cover with foil to prevent the crust from burning.
• Microwave: While the microwave is faster, it can make the crust soggy. If using a microwave, heat in short intervals and let it rest between heating to distribute heat evenly.

Frequently Asked Questions

Why Do You Not Use a Bottom Crust on Chicken Pot Pie?

Chicken pot pie traditionally has a single top crust, which keeps it light and avoids a soggy bottom layer. A bottom crust can become soggy from the filling, especially if the filling is too runny. By focusing on a single crust, you get the perfect combination of flaky pastry and creamy filling. Learn More

What Is the Best Thickening Agent for Pot Pie?

The best thickening agent for pot pie depends on your dietary preferences and desired texture. Flour is traditional, offering a creamy consistency, while cornstarch is ideal for a quick, gluten-free thickening option. Arrowroot and potato starch are also great for those avoiding gluten, providing a smooth, glossy finish.

What Are the Ingredients in Swanson Turkey Pot Pie?

Swanson turkey pot pie typically includes ingredients like turkey, peas, carrots, potatoes, and gravy, thickened with flour. The crust is made of enriched flour, butter, and water, providing a flaky texture that complements the savory filling.

What Is Pot Pie Gravy Made Of?

Pot pie gravy is usually made from a combination of broth (chicken or turkey), a thickening agent like flour or cornstarch, and seasonings. The gravy is what gives the pot pie its signature creamy texture and savory flavor.