Pot Pie Pr0n

The gravy for this one is made with broth, milk, heavy cream and buttermilk.  The last two because I just had a little left of each and wanted to use them up.It’s thick – I think there is nearly 1/2 cup of flour in the roux.  I managed to collect the chicken fat from the roast chicken and that is what it took to make the roux look right in the sauce pan.