chicken herb pie

Last night I made this chicken pot pie. Pleased that I used four garden ingredients, so I took pictures! (not of the plants though, just the stages putting it together). It uses sliced carrots (store-bought this time) which I sautéed in olive oil with home-grown chopped leeks, collard greens (washed and boiled for 3 min first), a sprig of lovage and a bit of summer savory. Next time might use winter savory or tarragon or even chervil instead of summer savory, see how that alters the flavor a bit. Tossed some leftover peas in as an afterthought.

The base is chopped organic chicken/spinach sausage. Made-from-scratch pie crust.

Pour the vegetable mix combined with a bechamel sauce over-

Top crust on and into the oven-

It bakes for half an hour

and feeds all of us plus leftovers! Very filling.