This is the thickened sauce prior to adding the leftover potatoes and salmon.
I'm not a master piecrust maker...but it was fabulous, too! Even with whole wheat.
Once again, no after pictures. The anticipation was so high we couldn't wait. So you're stuck with the vision of a pasty-looking dish, and for that I sincerely apologize. But you'll forgive me once you try it yourself!!
Generic Pot Pie
This can be adapted to anything you have on hand and you can make as much as you'd like.
Any other vegetables you choose
Cooked potatoes, in chunks
1 tsp salt (to taste)
1/2 tsp pepper
1 tsp thyme and/or rosemary
4 Tbsp olive oil or butter
1/2 c. flour
3 c. broth
1 1/2 c. milk
Saute all vegetables in oil except for cooked potatoes. Stir in flour until everything is well-coated. Slowly pour in broth and milk, stirring quickly to prevent clumps. Simmer until relatively thick. Add in meat and cooked potatoes at the end so they don't get mushed.
Grease ramekins. Pour mixture in almost to the top. Let cool just a bit so the pie crust doesn't melt.
Cover with pie crust. Let it hang over the edge or fold under and pinch edges, trying to pinch dough to the edge of the dish. Slit top. H's reign at our house. =)
Bake 375° x 25 mins until bubbling hot and crust has browned. If frozen, add an additional 15 mins.
Ahhh! Best enjoyed sitting next to a warm fire on a cold, rainy night.