I love chicken pot pie, but unfortunately I don’t always have chicken in the fridge. Instead, I used diced Pork butt/shoulder. I don’t have stock, so I used a bouillon cube instead. For this recipe, everything can be substituted with just about anything with the exception of the crust and the sauce.
Creamy sauce: 1-1/2 bouillon cube, 1 cup milk, 1/2 cup flour
Crust: 1 2/3 cup flour + 1/4tsp salt + 1/3 cup oil + 1/3 cup milk + egg wash
I got the original recipe from Jennycancook