4 new potatoes (chopped and simmered in stock until soft)
1 tablespoon of fresh parsley (chopped)
1 tablespoon of onion chives (chopped)
Put 1/3 cup of butter in the freezer.
Chop up 4 potatoes and simmer in stock until soft.
Preheat oven to 350 degrees.
Heat a cast iron frying pan on high.
When dry pan is hot, add oyster mushrooms and salt.
When water forms, add tarragon and chives.
When water disappears, decrease heat to low.
Add butter and garlic and cook for 1-2 minutes.
Add greens and stock and cook for an additional minute.
Add flour and salt to food processor.
Turn on processor and add frozen butter in chunks.
Add chicken drippings or more butter.
Add water until dough forms in ball. Turn off food processor.
Separate dough into two balls and roll each as thin as you can get it.
Line greased 9-inch pie pan with half of the dough and reserve the other half for pie top.
In a small pan, melt pat of butter over low heat.
Add remaining ingredients. If gravy seems too thin, sprinkle more flour.
Stir until gravy thickens. Turn off.
Put Group I ingredients in pie pan.
Add Group II.
Add Group III.
Add Group IV.
Cover with top crust.
Bake at 350 until crust is golden brown.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor.