Chicken Potpie

From the Kitchen of: Jana Cronin

Filling

1/3 cup butter or margarine

1/3 cup flour

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

1 ¾ cups water

¾ cup milk

2 chicken bouillon cubes

2 chicken breast, cooked

2 large potatoes, peeled and boiled until soft

1 cup frozen mixed veggies

Pastry

1 2/3 cup flour

1 pkg. (8 oz) cream cheese, cubed

1/3 cup cold butter or margarine

To make filling, melt butter in a saucepan. Stir in flour, garlic, salt and pepper. Gradually stir in water, milk and bouillon. Bring to a boil and stir for 2 mins. Remove from heat. Stir in chicken and frozen veggies; set aside.

To make pastry, combine flour and cream cheese. Cut in butter; work mixture by hand until dough forms a ball. On a lightly floured surface, roll 2/3 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 and flute edges. Cut slits in pastry to allow heat to escape while baking. Bake at 425۫ F for 35-40 minutes. Let sit for 10 minutes before serving.