Camilla's Chicken Pot Pie

Never having made a pot pie, or ever even had a pot pie, I have been careful to claim this as my own version: Camilla's Pot Pie. This may, or may not, resemble any pot pie that you've ever had, but it is delicious!

The bottom crust is a basic whole wheat crust - whole wheat, butter, and cold water.

The filling: chunks of leftover chicken (roasted chicken from last night's dinner), onions, carrots, celery. Sauté the onions, carrots, and celery in a splash of olive oil till they begin to soften. Add the chicken, 2 T of corn starch dissolved into 2 C of chicken broth, 1 C of heavy cream, and a splash of soy sauce. Once the sauce begins to thicken, stir in minced fresh dill.

Turn the filling into the baked crust. Top with a biscuit crust - 2 C whole wheat flour, 3 T baking powder, 1/4 C butter, 3/4 C buttermilk, 1 C grated parmesan. Sprinkle with grated parmesan.

Bake in a 375 degree oven till the biscuits are golden brown.

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