Chicken Pot Pie 

1 Tablespoon butter
2 garlic cloves, minced
1/4 cup diced onion
2/3 cup sliced or diced carrots
1 teaspoon salt (or more, depending on taste)
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup frozen peas
2/3 cup frozen corn
2/3 cups milk
1/2 cup flour
2 cups cubed cooked chicken

Crust Pastry Ingredients:

1 2/3 cups flour
2 teaspoons celery seed
8 ounces cream cheese, cubed
1/3 cup butter

Directions:
1. In saucepan on stove top, combine butter, garlic, onion, carrots, salt, pepper, and chicken broth. 
Bring to a boil and simmer until carrots are tender.

2. While initial mixture is cooking, combine pastry ingredients, kneading until thoroughly mixed. 
Wrap in plastic wrap and chill.

3. When carrots are tender, add peas and corn and simmer for about 5 more minutes. 
Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. 
Add chicken and stir. At this point I like to taste the filling to see if it has enough salt!

4. Using flour as needed, roll 2/3 of your pastry dough into a 12-inch square. 
Transfer to an 8-inch square baking dish. 
Pour filling into crust.

5. Roll remaining dough into a 9-inch square. 
Cut vents for steam to escape, and place top crust over pie. 
Trim edges. 
Wet crust edges using fingertips dipped in water, and then crimp to seal.

6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.