Add potato to about 2-3 tablespoons melted butter.
Stir around for a minute or two.
Add in carrots, ...
... celery, and ...
Cook for a few minutes, stirring.
Block of frozen peas.
Add about 3 TB flour.
And cook it to get the raw taste out of the flour.
Slowly add in chicken broth.
I found some corn in the fridge,
so I'm using that.
Cook until nicely thickened.
The starch from the potatoes gives it a boost here.
I diced some turkey meat and ...
... added that to the pot.
Then I diced some ham and ...
... added the ham to the pot.
I filled assorted ramekins
and miniature loaf pans with the turkey and ham mixture.
I had phyllo sheets in the freezer
and decided to semi-ho my moreovers,
instead of making pie dough from scratch.
Butter each layer of phyllo.
Bake at 350 degrees until the tops are nicely browned.
I liked the crunch of the phyllo.
Nice change to pie dough.
What I would have liked in here
is a few leaves of tarragon,
but my little Hawthornelets are purists
when it comes to their pot pies.
Heck - the phyllo was enough for them to get over.
I don't think they'd take kindly to tarragon.