Chicken Pot Pie With Cheese Crust

FILLING
4 Skinless; boneless chicken
; breasts, 6 ounces
; each
3 md Carrots; diced
4 Potatoes; diced
2 ts Olive oil
1 lg Onion; diced
4 Cloves garlic; chopped
3 Stalks celery; diced
1/2 c White wine
1/3 c Dry sherry
1 1/2 c Heavy cream
1 tb Chopped fresh tarragon
1 Lemon; Zest of
1 ts Dijon-style mustard
Salt and black pepper to
-taste

For the pastry, place four, cheeses, shortening, and salt in a
medium-size bowl and, with your fingertips, rub in the shortening
until the mixture resembles a coarse meal. Add water and mix with a
fork just until the mixture comes together. Form into a ball, wrap in
plastic wrap, and allow to rest 30 minutes before rolling out.

For the filling, cut the chicken into large dice and place in a bowl.
Add carrots and potatoes and mix well.

In a medium-size saute pan, heat olive oil until very hot. Add onion,
garlic, and celery and saute just until you can smell the aroma.
Remove from the heat and allow to cool, then add to the chicken
mixture and mix well. Place in a deep 9-inch pie plate and
refrigerate until the sauce is ready.

In a saucepan combine wine and sherry and boil over high heat to
reduce until about 1/2 cup remains, 3 or 4 minutes. Add cream and
reduce over high heat until 1 1/2 cups of liquid remains, 4 or 5
minutes. Add tarragon, lemon zest, and mustard and simmer over low
heat for another 5 minutes. Season with salt and pepper. Remove from
heat and cool. Pour cooled sauce over chicken mixture.

Preheat oven to 425 degrees. Roll the pastry out on a well-floured
board to a circle about 10 inches in diameter and 1/4 inch thick.
Place over the filling and crimp the edge. If you like, you can cut
shapes from the leftover dough and use them to decorate the top of
the pie.

Bake for 15 minutes, then lower the oven temperature to 350 degrees
and bake for about 45 minutes more. Let the pie cool for about 5
minutes before serving.

Serves six.