Old fashioned chicken potpie is uses leftover chicken, I serve it sometimes as an impressive company dinner. My husband enjoys it more than the original roasted bird with all the fixings! From Marilyn Hockey of Lisle Ontario.

Ingredients 

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 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

Method 

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 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-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.

Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.