Chicken Pot Pie

This is SO GOOD.
This takes over an hour to make.
This has a peppery spice that is amazing (who knew chicken pot pie's would be so amazing with a spice added to the creaminess?!)
The filling in this is VERY thick, no liquidy.

Ingredients:
Filling:

    * 3 tablespoons unsalted butter
    * 1/3 medium-size yellow onion, chopped
    * 2 russet potatoes, peeled and diced
    * 3 cloves garlic, minced
    * 1 red bell pepper, diced (Store didn't have any so I didn't use one)
    * 8 ounces button mushrooms, sliced (I didn't use any)
    * 1/2 teaspoon crushed red pepper flakes
    * Salt and pepper
    * 4 Chicken breasts, cooked and chopped
    * 2 carrots, peeled and sliced into thin pieces
    * 1-2 celery stalks, diced
    * 1 (8-ounce) package frozen peas (optional)
    * Any vegetables you like in your pot pies...

Sauce:

    * 1/2 cup (1 stick) unsalted butter
    * 1 cup all-purpose flour
    * 2 1/2 cups chicken stock       
    * 1/2 cup heavy whipping cream
    * Dash of hot pepper sauce, such as Tabasco
    * Salt and pepper

Crust:

    * 1 cup (2 sticks) chilled unsalted butter
    * 3 cups all-purpose flour
    * 1 Pkg chilled cream cheese
    * 1 teaspoon salt
    * 1 large egg

Directions:

* To Make The Filling: Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.

* Cook the vegetables you want to use by boiling them all on the stove in a pot of water, or put them in the microwave to cook them.

* Stir the vegetables and chicken into the vegetable mixture. Set the filling aside.



* To Make The Sauce: Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth/crumbly. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a thick cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste.

* Pour the cream sauce over the chicken filling and stir to combine.

* Fill small baking bowl to the top with the pot pie mixture.

* To Make The Crust: Preheat the oven to 375 degrees F.  In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese.  Continue pulsing just until the dough forms a ball.

* Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowl and cut out dough round that is 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough round on top of the pot pie, making sure the dough hangs evenly over bowl. Brush the dough lightly with the beaten egg. Bake the pie for 20 to 25 minutes, until golden brown. Serve immediately.