Chicken Pot Pie

• 13 cup butter
• 13 cup flour
• 1 garlic clove, minced
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 12 cups water
• 23 cup milk
• 13 cup cold butter
• 2 teaspoons chicken bouillon granules
• 2 cups cubed cooked chicken
• 1 cup frozen mixed vegetables
• 1 23 cups flour
• 8 ounces cream cheese, cubed
• 2 teaspoons celery seeds
• 13 cup cold butter

1. In pan, melt butter, stir in flour, garlic, salt and salt and pepper.till blended.
2. gradually stir in water, milk, bouillon.bring to a boil.
3. boil and stir for 2 minutes.
4. Remove from heat, stir in chicken and vegetables.set aside.
5. to prepare PASTRY:.
6. Combine flour, celery seed in bowl.
7. Cut in cream cheese and butter till crumbly.
8. work mixture by hand till dough forms a ball.
9. On floured surface roll out 2/3 of the dough into 12" squares.
10. transfer to 8" baking dish.
11. Pour filling into crust.
12. Roll remaining dough into 9" square.
13. Place over filling.trim and flute edges.
14. Bake at 425* for 30-35 minutes.

butter, flour, garlic, salt, pepper, water, milk, cold butter, chicken bouillon granules, chicken, vegetables, flour, cream cheese, celery seeds, cold butter

Taken from www.food.com/recipe/chicken-pot-pie-198259 (may not work)