1/3 cup butter
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 2% milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables
PASTRY:
1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter
1. 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 to 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.
2. 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.
3. Bake until crust is golden brown and filling is bubbly, 30 to 35 minutes.
Five Star Recipe
Prize Winning Recipe
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 6 servings.
Nutrition Facts
1 serving: 592 calories, 38g fat (22g saturated fat), 136mg cholesterol, 823mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 22g protein.