MAKING

1. Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil.

2. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now).

3. Cook 5-10 minutes over medium heat, or until veggies are tender.

4. Add garlic and cook 1-2 minutes.

5. Move veggies to one side, add remaining olive oil, and whisk flour into it.

6. Cook about 30 seconds.

7. Slowly whisk in milk and stock.

8. Bring to a boil and let thicken.

9. Remove from heat.

10. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice.

11. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.

12. Bake at 375 for 30-40 minutes, until crust is done.

SERVING

13. Serve in a dish

Notes

Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…

I served this with a Warm Arugula and Orange Salad

1 bunch arugula

1/4 C red onion

1 orange, cut in pieces

2 T olive oil

2 T lemon juice

1 T honey

salt

pepper

1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.

Arugula on plate, top with orange. Pour dressing over.

For more information visit the blog entry Chicken Pot Pie.