Ingredients
1/3 cup butter1/3 cup all-purpose flour1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups water2/3 cup 2% milk2 teaspoons chicken bouillon granules2 cups cubed cooked chicken1 cup frozen mixed vegetablesPASTRY:1-2/3 cups all-purpose flour2 teaspoons celery seed1 package (8 ounces) cream cheese, cubed1/3 cup cold butter
Preparation
Preheat oven to 425°. In a saucepan, melt butter over medium heat. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.
For pastry, in a large bowl, combine flour and celery seed. 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-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake until crust is golden brown and filling is bubbly, 30-35 minutes.
