Chicken Pot Pie

This takes a bit more time, but its sooo worth it. I love the crust. The recipe comes from here.

Chicken Pot Pie
Filling:
1 T butter
2 garlic cloves, minced
1/4 cup diced onion
2/3 cup diced carrots
1 t. salt
1/4 t. pepper
1 1/2 cup chicken broth
2/3 cup peas
2/3 cup corn
2/3 cup milk
1/2 cup flour
2 cups cubed cooked chicken

Crust:
1 2/3 cup flour
2 t celery seeds
8 oz cream cheese, softened
1/3 cup butter

1. In saucepan, combine first 7 ingredients. Bring to a boil and simmer until carrots are tender.
2. While above is cooking, combine crust ingredients and knead until mixed. Wrap in plastic and chill.
3. When carrots are tender, add peas and corn and simmer 5 minutes. Whisk together flour and milk. Add to boiling mixture and return to boil, stirring constantly. Boil 1-2 minutes until thickened. Add chicken.
4. Roll 2/3 crust into 12-inch square. Put in 8" square baking dish. Pour in filling.
5. Roll out remaining dough into top. Cut vents for steam. Wet crust edges using fingertips to seal. Bake at 425 for 30-35 minutes until crust is golden brown.