This is the perfect dish when you have leftover chicken (or turkey) to use. It is so yummy! I used the pie crust recipe from 100 Days of Real Food, except I cut the amount of salt in half.

The Crust:
1 1/2 cups flour, 1/4 tsp salt, 1/2 cup melted butter (unsalted), 2 TB milk.
Mix all ingredients in a 1 1/2 QT baking dish and form a dough. Shape the crust by thinning out with your fingers/hands into the baking dish. Push up the dish and peel off some of the edges to use later as a “hat” on top of the pot pie.

The Filling:
1/4 cup unsalted butter, 1/2 white onion (diced), 1/4 cup flour, 2 cups vegetable or chicken stock, 1 cup broccoli, 1-2 cups cooked chicken (cut into small pieces), 1 cup cut carrots, 1/2 cup cut celery, 1 cup shredded cheddar cheese, salt & pepper, 1 tsp oregano, 2 TB parsley flakes.
If you don’t have the chicken cooked already, start that first. Melt butter in medium pot over medium heat. Add diced onions, celery and carrots. Cook until soft, about 4 min. Add flour and stir to make a roux. Let the paste cook for a minute or 2 to cook out the flour taste. Then slowly whisk in the chicken or vegetable stock. Bring to a simmer to make a light gravy. Add the cooked chicken, broccoli, cheese and seasonings. Mix thoroughly, then pour into the dish with the crust. Form the remaining dough into a flat circle for the top of the pot pie. Make a couple slits in the center and bake at 375 for about 25 min. Let cool for 5 min before serving.