Delicious, Delicious Pot Pie

So, we make pot pie on a regular basis, but I think this one wins.  Here’s what we did:

First, I harvested some kale, rosemary, and peas from the garden.  I also grabbed some carrots from our farm box, and a potato and an onion we had lying around.

I chopped everything up, boiled the potato, carrot, and peas, and sauteed the kale.  I then chopped up some chicken and sauteed it with the onion and rosemary.

The veggies went into a baking dish.

Then I mixed the chicken in with the veggies.  Next, I made a roux with 1/2 cup butter, 1/2 cup flour, and then added almond milk until it looked right.  The texture was a little weird — more like a dough than a sauce, but once I mixed it up with the veggies and chicken, it worked out totally fine.  If I had to guess, I’d say I used maybe a cup of almond milk, but I definitely didn’t measure.

I then topped it with a pie crust that Matt made.  I believe the crust had butter, water, flour, and some herbs.

I popped the whole thing in the oven at 400 degrees for ~40 minutes, and it came out golden and delicious.

I will definitely make pot pie this way again.  In the past, we’ve made the crust with shortening, and we haven’t mixed the milk in with the roux.  Using a butter crust and mixing the milk (well, almond milk) into the roux were definitely good choices.