The cold weather got me in the mood for some chicken/turkey pot pie, but I didn't really want to do all the work making the crust. Out of nowhere, Laurie suggested that I could try using whole wheat tortillas. What a great idea to try! It turned out really well, though like making quicky pizzas on pita bread, it will never replace a pot pie with a homemade crust.

I also wanted to eat out of the freezer, and try to keep with local produce that is available in the winter. Does it really make sense to use celery in the mirepoix, when I'm making what I consider a cold weather dish? I suppose I could have used some celeriac in its place, if I grew some this year, but I didn't. The only things in this recipe that are not locally grown are the tortillas, the flour and the spices.

I give most of the credit for the incredible flavor to the homemade stock, and the heirloom, home-grown potatoes. Using other quality local ingredients made a difference, but it was the stock an potatoes that really stood out.

Since this dish cooks moist and slow, it is ideal for using up leftover frozen chicken or turkey. You could certainly use fresh meat, as I do in my regular chicken pot pie recipe, but this is one case where you don't lose much by using frozen leftovers.