Root veggies and Chicken Pot Pie

I decided to use up some root veggies by making a chicken pot pie - and yes, I literally baked it in the pot, which made it pretty simple and easy to clean up. I think you can use just about any hearty veg in this kind of dish. I made this right before getting the second share from our winter CSA, so I was happy to use up the rest of my carrots (of course we got more) and some of the potatoes (help, I need more potato recipes!) in something comforting and hearty to help warm us up in these gloomy gray winter days.

This is sort of a conglomeration of lots of recipes I have read and a bit of improvisation. Use your favorite pie crust recipe - I pulled together a quick flaky pie crust using the food processor, and it came out just right. If you want to avoid the pastry making, you could also top this off with a sheet of puff pastry to make things simpler.

For the filling:
3 c of a mix of cooked root veggies of your choice (I used about 2 c carrot and 1 c potatoes)
2 c cooked chicken breast, cut into bite sized pieces
1/4 c butter
6T a-p flour
1 c milk
2 c chicken stock
fresh or dried herbs of your choice
salt and pepper to taste

preheat the oven to 425 F
in a 2 1/2 to 3 quart pot:
make a roux by melting the butter and whisking in the flour, cooking until mixture turns golden
whisk in the milk and stock
stir regularly as it thickens and comes to a simmer
add herbs and salt and pepper
stir in cooked chicken and let simmer gently for about 10 minutes so the flavors come together
stir in veggies and check seasoning
let cool a little
tuck the pastry over the top of the pot when everything is cool enough to handle
bake for about 30 - 40 minutes until bubbling and the crust has turned golden