How to Make Roux for Chicken Pot Pie

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Tips on making roux for chicken pot pie from a family dinner expert in this free cooking video.

Part of the Video Series: Chicken Pot Pie Recipe
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Video Transcript

The roux is the base of the sauce. Whether you have nothing in the pan or lots of veggies like we have the roux, it's going to give the sauce a lot of body. What is a roux? A roux is a fat in this case butter and flour, cooked over heat. You're going to add the butter into the pan, we can add it right over vegetables which as you know it already has some butter and olive oil. Both fats in the pan, then we are going to sprinkle it with some flour usually about one to one proportion butter to flour. Let that cook, what that does is it cooks out the raw flour taste but the flour combined with the fat is going to give our sauce body. In other words it is just not going to be a broth, it is going to be more like a sauce, a thick spoon coating sauce. The results of a roux can range from white to really dark brown depending on what kind of sauce you're going to make. There is Bushmells sauce, plain white sauce, pan gravy, a butter sauce, all these sauces start with a roux cheese sauce, same thing. You're just adding cheese to your basic sauce, what we do after the roux is we add the liquid but that is going to be in the next clip. Join us then when we get this sauce going.

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