Ingredients

• 1/3 cup butter
• 1/3 cup all purpose flour
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups water
• 2/3 cup milk
• 2 tsp chicke n bouillon granules
• 2 cups cubed cooked chicken
• 1 cup frozen mixed vegetables
• Pastry
• 1 2/3 cups all purpose flour
• 2 tsp celery seed
• 1 package cream cheese, cubed
• 1/3 cup cold butter

Directions

1. In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.

2. for pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two thirds of dough into a 12 inch square. Transfer to an 8 inch square baking dish. pour filling into crust. Roll remaining dough into 9 inch square; place over filling. Trim, seal and flute edges. Cut slits in pastry.

3. Bake at 425 for 30-35 minutes or until crust is golden brown and filling is bubbly.

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