Creamy Chicken Pot Pie

Chicken Stock:

each split chicken breasts (with skin and bones)

carrots (washed and cut in large chunks (I used baby carrots, haha))

white onion

garlic (skin and all)

bay leaves

box (32 oz. chicken stock, low sodium)

salt and pepper

For the Crust:

all-purpose flour

salt

butter (unsalted and cold, cut into small cubes)

cream cheese (cut into small cubes (do the best you can))

Pot Pie Filling:

Chicken from the stock (bones and skin removed, cut into chunks)

Tbls butter

flour

reserved chicken stock

cream cheese

carrot (small dice)

cut green beans, no salt added)

frozen peas

garlic (minced)

turmeric

paprika

dried thyme

salt and pepper

egg

splash of water