I took the holy trinity (onions, carrots & celery. Also know as a mirepoix) and sweated them in a hot pan. Once translucent, I added a qt of home made stock, brought to a boil, then simmered for 20 minutes. In a separate small skillet, I created a roux (cooking raw flour in melted butter). I added the roux to the pot pie filling to thicken it.
I greased a 10" Lodge Cast Iron skillet with butter flavored crisco. I cheated and used a premade pie crust. Cooked at 450 for approx 20 minutes.
You should make some type of slices in the top crust. The"BGC" was just a little fun.