Pot Pie

I have made pot pies several times and I usually follow these guildelines:

1. Use the crust recipe from this post
2. A 9″ pie pan can hold about 6 cups.
   1. 2 cups of meat (chicken, etc.)
   2. 2 cups of gravy (thick chicken gravy, etc.)
   3. 2 cups of vegetables (I use frozen carrots, peas, etc.)
3. The gravy can be a basic beschamel with extra flour
   1. 1 part fat (butter with a little bit of oil added)
   2. Sauteed onion in the butter
   3. Sauteed mushrooms (optional)
   4. 3 parts GP flour
   5. 11 parts chicken broth
   6. 5 parts milk
4. Bake at 425 for 30 minutes then let cool for 15 minuts before serving.