This is the yummiest pot pie. It comes from my mom's old recipe book...I think the green one. It takes some effort (it's easy, but time-consuming), so while you're at it, make a second batch to freeze.
Filling:
3 cups cooked diced potatoes
2 cups cooked diced carrots
1 cup cooked peas
Protein of choice (typically chicken, but I like to substitute lentils :))
(These measurements are from my mom's original recipe book. I never measure.)
Gravy:
7 Tbsp. butter
7 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 cup milk or cream (I've always used milk)
2 cups chicken broth
Dash nutmeg
1/2 tsp. Worcestershire sauce
Pinch tarragon
Arrange filling mixture in casserole or shallow baking pan (I typically use a 9x13 glass pan).
Melt butter in sauce pan.
Stir in flour, salt, pepper.
Add milk, chicken broth, nutmeg, Worcestershire sauce, and tarragon.
Cook over low heat, stirring constantly until thickened.
Pour over filling mixture.
Top with crust of choice (baking powder biscuits, flaky pie crust, mashed white or sweet potatoes, stuffing, puff pastry).
Brush with milk.
Bake 20-25 minutes in 425 oven.
(Six servings.)
