Chicken Pot Pie

Filling:
1 package bacon
1 large Potato cubed
1/2 chopped onion
10-15 baby carrots
chicken stock cube and cup of water (or cup of chicken stock)
1.5 pounds chicken breast tenderloin
1 tbs Demi Glace
1 tbs flour
about 1/4 cup milk

Crust:
1 stick salted butter
1/2 Package Cream Cheese
about 1 cup flour

Instructions:
For the crust, soften butter and cream cheese, add in flour to make soft dough. Form into a roll and chill. ( I didn't chill long enough so I ended up kneeding the dough on a floured board until the dough would hold together to be rolled into a top and bottom crust)

Cook bacon in large skillit until crispy. Remove bacon and reserve 2 tbs of the drippings to prepare the filling. In the bacon drippings, sautee onion and cubed potatoes until softened. Add about 1 cup chicken stock, carrots cut into 1/2 inch pieces and chicken defrosted and cubed. Cook on low until chicken is cooked through. Drain stock from chicken and vegetables. Add demi glace, flour, milk and simmer until thickened (I forgot about the milk but I think it would have been better with it.) Add back in the chicken/vegetable mixture and crumble in the bacon.

Half the crust dough. Roll one half into a 10 circle and place into the bottom of the pan. Add filling and top with the other rolled out crust.

Bake in medium oven (about 400 degrees) until crust is golden brown.