how to thicken ham pot pie

Get That Perfect Consistency: An Expert Guide to Thickening Ham Pot Pie

Ham pot pie is the ultimate comfort food. Chunks of tasty ham and vegetables simmered in a savory broth, all topped with a pillowy biscuit crust. But often the broth can turn out too thin and watery. You bite into a spoonful expecting rich and velvety, but instead get a weak, disappointing mouthful.

So how do you get that ideal thick and creamy consistency in ham pot pie? As a pot pie aficionado and amateur chef I’ve tested all the tricks. In this comprehensive guide I’ll share foolproof methods to thicken ham pot pie broth so it’s luscious and hearty every time. From roux to slurries, starches to reduction, read on for pro tips and recipes.

The Problem Why Does Broth Get Watery?

First, let’s diagnose why ham pot pie broth can turn out thin. There are a few common culprits

• Not enough ham/veggies – The broth won’t have much body if there’s not enough meat and vegetables to contribute flavor and starch.

• Excess liquid – Too much stock or water dilutes the broth. Using the right proportions is key.

• Insufficient simmering – Allowing the pot pie to simmer uncovered helps reduce excess liquid through evaporation and concentration of flavors.

• Missing starch – Some kind of starch is usually needed to add thickness and richness.

• Overmixing – Constant stirring can break down starches that would naturally thicken the broth.

With the right balance of ingredients, sufficient simmering, and a starch thickener, you can achieve that luxurious broth for spoon-coating perfection.

Thickening Methods for Ham Pot Pie

Here are the top techniques for thickening up homemade ham pot pie filling:

1. Roux – Whisking flour into melted butter makes a roux that adds body as it simmers. For pot pie, use 1-2 Tbsp each of butter and flour per cup of broth.

2. Slurry – Mixing a starch like cornstarch or flour with cold water before adding prevents lumps. Use 1-2 tsp per cup of broth.

3. Instant mashed potatoes – 1-2 Tbsp per cup of broth mixed in smoothly boosts thickness from starch.

4. Puréed veggies – Blending some of the cooked potatoes, peas, or other veggies gives a creamier texture.

5. Reduction – Letting the pot pie simmer uncovered for 10-15 minutes reduces excess liquid through evaporation.

6. Cream or milk – Stirring in a splash of dairy adds richness and fat to coat the mouthfeel.

7. Beurre manié – Equal parts softened butter and flour mashed into a paste and whisked in prevents lumps.

8. Rice flour or tapioca starch – Alternative starches that can thicken more efficiently than wheat flour without changing flavor.

Tips for Thickening Success:

• Simmer filled pie at least 10 minutes before thickening to allow flavors to develop first.

• Start with smaller amount of thickener and add more if needed. You can always thicken more but can’t thin it out once over-thickened.

• Mix slurries or sprinkle dry starches before adding to prevent clumping.

• Wait 5 minutes after adding thickener for it to fully activate before adjusting consistency.

• Avoid constant stirring to prevent breaking down starches needed for thickening.

Sample Thick and Creamy Ham Pot Pie Recipe:

Serves: 6
Prep Time: 20 min
Cook Time: 45 min

Ingredients:

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cups chicken stock
• 2 lbs cubed ham
• 3 medium potatoes, cubed
• 1 cup frozen peas
• 1 cup whole milk
• 1⁄4 cup parsley, chopped
• 1 sheet puff pastry, thawed

Instructions:

1. Make roux: Melt butter over medium heat. Whisk in flour and cook 2 minutes.

2. Add onion, carrot, and celery. Sauté 5 minutes until softened.

3. Whisk in chicken stock and simmer 10 minutes.

4. Add ham, potatoes, peas, and milk. Simmer 20 minutes until potatoes are tender.

5. Turn off heat. Stir in parsley. Taste and adjust seasoning as needed.

6. Transfer to baking dish and top with puff pastry. Bake 400°F 25 minutes until golden brown.

7. Let rest 10 minutes before serving. Broth should have a thick, velvety consistency coating the ham and veggies. Enjoy!

More Tips for Perfect Pot Pies Every Time:

• Sauté aromatics like onion, garlic, and celery first to build a flavor base.

• Mix and match veggies based on preferences – potato, carrot, turnip, parsnip, sweet potato, green beans, corn, spinach all work.

• For creamier texture, mash some of the cooked potatoes into the broth.

• Cook any raw flour taste out of roux or slurries by simmering at least 5 minutes.

• Prevent boiling after adding dairy to prevent curdling the milk. Just bring back to a gentle simmer.

• Use puff pastry, biscuits, pie dough, or dumplings for creative crust options.

• Brush crust with egg wash or milk for a shiny, golden finish.

• Cool pot pies completely before freezing leftovers for up to 3 months.

Troubleshooting Common Pot Pie Problems:

Runny filling – Simmer uncovered longer to reduce liquid, add more thickener, or increase starch vegetables.

Tough, dry meat – Cook ham in broth longer and at lower simmer to prevent overcooking.

Bland flavor – Boost seasoning with herbs, Worcestershire, hot sauce, or other spices.

Lumpy broth – Mix dry starches with liquid first or whisk vigorously when adding to prevent clumping.

Burnt bottom crust – Use a pie bird or foil tent to shield edges if over-browning.

Soggy crust – Dock or prick crust before baking so steam can escape and prevent getting soggy.

Cracked crust – Ensure fully thawed pastry and brush with egg wash to help crust adhere.

With this handy guide to techniques, tips, and troubleshooting, you’ll be able to perfect your pot pie broth texture. Say goodbye to watery filling and hello to rich, luscious ham pot pie! Adjust the thickness to your desired creamy, spoon-coating consistency.