INGREDIENTS
1
pie crust (store bought works fine, but I used this tried-and-true recipe)
2 cups
potatoes, thinly sliced and halved
1 cup
diced fennel
1 cup
diced carrot
1 cup
diced celery
1 cup
fresh/frozen peas
1 cup
diced pearl onion
3 tbsp
olive oil
2
sprigs thyme
1 tbsp
chopped sage
1 tbsp
dijon (or whole grain) mustard
3 cups
chicken stock
1/4 cup
flour
salt and pepper