What starch is used to thicken chicken and mushroom pie?

There isn't one specific starch that's universally used to thicken chicken and mushroom pie. The choice depends on personal preference, desired texture, and even the specific recipe. Here are some common options:

1. All-Purpose Flour: This is a classic and readily available option. It provides a smooth and slightly glossy texture.

2. Cornstarch: Creates a slightly thinner and more translucent sauce compared to flour. It's often preferred for its ability to create a smooth, lump-free sauce.

3. Wondra Flour: A pre-gelatinized flour that dissolves easily, creating a smooth and lump-free sauce.

4. Arrowroot Powder: Another excellent option for a smooth and glossy sauce. It provides a slightly delicate flavor.

5. Potato Starch: Similar to cornstarch in terms of its ability to create a thin sauce. It has a subtle potato flavor that can be enjoyable in some recipes.

Tips for Thickening:

* Use a slurry: Mix your chosen starch with a little cold liquid before adding it to the hot sauce. This helps prevent lumps.

* Cook slowly: Allow the sauce to simmer for a few minutes after adding the slurry. This helps the starch fully cook and thicken the sauce.

* Don't overcook: Overcooked sauces can become gummy.

* Adjust thickness: If the sauce is too thin, add more starch slurry. If it's too thick, add more broth or liquid.

Ultimately, the best starch for your chicken and mushroom pie depends on your personal preference and the specific recipe you're using. Enjoy experimenting!