Herbs de Provence: Used in the chicken stock, this herb blend is critical to the flavor profile of this chicken pot pie.
If you are using reduced store-bought (or other) stock, add 1 to 1½ teaspoons of Herbs de Provence to the stock before you reduce it. (OR ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice.)
Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. It instantly dissolves in liquids and won’t form lumps in your sauces. We use Wondra, but there are other brands.