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, or just simmer until it thickens.

Remove from heat.

Stir in chicken and vegetables; set aside.

Pastry Directions: 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 dough into a 12-in. square.

Transfer to an 8-in. square baking dish.

Pour filling into crust.

Roll out remaining dough and place on top.

Flute edges and put slits in the top crust.

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