Chicken Pot Pie

But before I go, here's tonight's recipe:

Old-Fashioned Chicken Potpie

Ingredients:
1/3 cup butter
1/3 cup flour
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups water
2/3 cup milk
2 tsp chicken bouillon granules (about 3 cubes?)
2 cups cubed, cooked chicken
1 cup veggies (I like carrots, green beans, corn)

Pastry Ingredients:
1-2/3 cups flfour
2 tsp. celery seed
1 pkg. (8 oz.) cream cheese, cubed
1/2 cup cold butter

Directions:
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 heat. Stir in chicken and veggies; 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. (Or, if you suck at making crusts like I do, I cheat and roll it out directly in my square pan.) 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.

Bake at 425 for 30-35 minutes or until crust is golden brown and filling is bubbly. Serves 6.