Old-Fashioned Chicken Potpie

1⁄3 cup butter or margarine
1⁄3 cup all-purpose flour
1 garlic clove, minced
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 1⁄2 cups water
2⁄3 cup milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables

Pastry:

12⁄3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1⁄3 cup cold butter or margarine

In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. 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 a 9-inch square; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 425 degrees for 30 or 35 minutes or until crust is golden brown and filling is bubbly.

Yield: 6 servings.