Some sort of chicken pot pie...

 After cooking and playing many rounds of "plants vs zombies" I was a bit tired so unfortunately I didn't get around to posting yesterday night.

On Monday night I had made this simple roasted chicken.  The chicken was seasoned with salt only and it sat upon a bed of celery, potatoes, broccoli stems, onions, and mushrooms.  

I also made a simple tomato, cheese (actually used nutritional yeast) broccoli florets soup, I didn't have any broth on hand so I used water. 

Both were very good and not heavy on the waist since I didn't use any dairy really.  Maybe a little bit of skim milk for the soup.

Well yesterday night I was looking at the leftovers and thinking, "well I could serve this again and just heat it up in the microwave or re-invent it!"  (I'm trying to see how long I can go without using my microwave, so far I haven't even plugged it in all week) 

I decided to make something new.  I looked in the fridge and noticed I still had some eggplant and zucchini so I grab them and got to work.  I also grabbed a stalk of celery as well.

I started by making a simple roux (pictured below) and added the eggplant and zucchini. 

While that thickened I took out yesterdays chicken and tore the chicken off the bones.  I roughly chopped the chicken and tossed it in.  

Added a bit more water and milk and kept stirring.  Finally I added two heaping tablespoons of nutritional yeast and decided I liked the constancy and tossed in the rest of the left over vegetables from the roast chicken, frozen carrots for colour and a bit of herb seasoning.  

I have been using wild tree seasoning.  It has been great because I am also trying to see how long I can go without using salt.  Apart from the chicken on Monday I haven't used salt in any of my cooking at all.  And I've made lettuce wraps, zucchini ravioli, zucchini pie, and stir fry.  (My husband ate most of it before I could take pictures.) 

Once the chicken mix was done I rolled the pie crust dough onto my rolling pin and grabbed the baking dish.  I pour the mixture into the dish and unrolled the pie crust on top.  Pinched the edges and popped it into the oven. 

I let it bake for about 45 mins and we dug in.  It was delicious and warm.  It's so cold in Oxford that it warmed my toes right away.  I was happy with the results, although it was a bit too soupy but next time I'll let it simmer a bit longer.  

The pie cost 3 quid to make for 6 servings!