Chicken Pot Pie with cream cheese crust

Makes 8 servings

Filling:

½ cup finely chopped onion

½ cup finely chopped carrot

½ cup finely chopped red bell pepper

8 oz. mushrooms, sliced

3 T butter

½ cup flour

½ t dry mustard

½ t salt

¼ t white pepper

1 (14 oz.) can chicken broth

½ cup half and half

3 cups cooked chicken breast

1 cup frozen peas

In medium saucepan, sauté onion, carrot, pepper and mushrooms, in butter until veggies are crisp tender. Combine flour, mustard, salt and stir into vegetable mixture. Gradually add chicken broth and cream. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat. Stir in chicken and peas. Blend well and spoon mixture into a 10 inch round deep dish pie pan. Set aside.

Crust:

1 ½ cup flour

1 t dried dill weed

¼ t salt

1 stick butter

3 oz. cream cheese

4-5 T ice water

In an large mixing bowl combine flour, dill weed and salt. Cut in cold butter and cream cheese with a pastry blender until mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, tossing mixture with a fork until it is moistened and will hold together. Gather dough and flatten. Roll on a lightly floured surface to form a 12 inch circle. Cut slits in pastry and place over filling in pie dish. Seal edges of pastry to rim of dish. Bake 20 – 30 minutes on middle oven rack with foil over the top. Remove foil and bake 20-25 minutes longer until crust is golden and filling is bubbly. Bake at 375.