flakey prosciutto chicken pot pie

I had a chicken carcass from a roast dinner with family and friends the other night along with some lovely left over gravy and pan drippings, and I set out to make good ‘ol chicken noodle soup, but had a hankering to bake something lovely, with this urge I decided to make a flakey spelt pie crust and bring together a thick and savory chicken pot pie with roast potatoes cabbage and slivers of prosciutto ham.  This is so funny;  we haven’t had TV for years and years and years and only just got good internet out here in the bush so over this holiday time I have been knitting and streaming food porn, mainly master chef. I watched the first 3 seasons in the last 2 weeks, so now as I cook anything I can here Ramsey addressed each of my steps. “Just look at that pastry… flakey, golden… it’s (dramatic pause) absolutely perfect” I can here him saying.  Master chef, that is a reality show I would love to rock! But enough about Gordon, lets talk about pot pie. You can make a bang up veggie pot pie, in fact I do that more often, as we only roast a couple chickens a year in this kitchen. Mushrooms, onions, potatoes, carrots, peas, and squash slowly simmered in a thick mushroom gravy,  all makes for a divine pot pie. Tonight I veered from the veggie train and assembled a luscious lemon infused herb chicken gravy that you could literally eat with a spoon.