I'm a culinary student and one of my classes was covering French sauces- including veloute. I wanted to practice veloute at home and thought a chicken pot pie with winter veggies would be perfect! Veloute is one of the French mother sauces. It is very simple- stock thickened with roux and very rich-tasting. I think this richness is balanced by the earthiness of the vegetables in the pot pie. Although most pot pies don't have celery root in them, the flavor is so fantastic that I couldn't pass it up. Especially when paired with the carrots and potatoes- they have a similar hearty texture that really holds up in this dish.
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