First make the crust- I used Melissa Clark’s all butter recipe .in a food processor – add 150 gm flour., 1/2 tsp kosher salt and 10 tbsp of cold unsalted butter. Pulse till the butter is broken down to pea size or smaller. Add 2-4 tbsp of ice cold water till the dough just starts to come together. Collect dough, wrap in cling film and refrigerate for at least 1 hour.

Next make the filling. Make 2 cups of bechamel (cook 2 tbsp of butter with 2 tbsp of flour till slightly toasty – about 1-2 min, add 2 cups of milk while whisking and whisk off and on till sauce boils). Now spice up the bechamel – I used a tbsp of Dijon and a large tablespoon of harissa paste and some salt and pepper. Taste it- it’s important that it be delicious

Add your pot pie fillings to the sauce. I used 2 boiled potatoes , some spiced tofu and about half a cup each of peas and corn. Add filling to a deep 9 inch pie pan

Roll out crust- put on pan. Bake at 400F for 30 min till it’s golden. Serve with a salad for a delightful dinner or brunch.