‘pot’ pies

 For Filling:  
 Combine any of the following making 6-8 cups and spread 
       in a 9″x13″ pan:
          cut up pieces of various vegetables- cooked, sautéed or frozen 
          cut up pieces of any cooked meat or fish (optional)
 For Filling Sauce:  
 Make a roux (pronounced ‘rue’) by melting 3 Tbsp. butter in a
       saucepan over a medium heat.
 Add in and mix together:
          3 Tbsp.  Summers Sprouted Spelt or Sprouted Wheat Flour
 When mix is bubbly, slowly add in, whisking thoroughly:
          2 1/2 c. dairy liquid (milk or diluted yogurt)
          1/2 c. kefir cheese
 When roux is thick, spread over veggie mix in 9″x13″ pan.   

For Top Crust: 
 Whisk together: 
          1 1/2 c.  Summers Sprouted Spelt or Sprouted Wheat Flour
          1 Tbsp. baking powder
          1/2 tsp. garlic powder
          sprinkling of salt and pepper
 Add in and mix well into a stiff dough:
          3/4 c. dairy liquid or water
 Pat and roll dough evenly on a floured board until the dough 
       is a 9″x13″ rectangle.
 Spread over veggies, pinching sides to pan and putting knife cuts
       through dough to let air escape.
 Bake at 375 for 20-25 minutes or until top is slightly browned and
       veggie sauce is bubbling.