Preheat oven to 425º

Filling:

In a saucepan, melt butter, sauté garlic just until soft, add flour and continue cooking for 1-2 minutes. Slowly add liquid to flour/butter mixture, continue stirring until thickened. Gently fold in chicken and vegetables and thyme until just mixed, set aside.

Crust:

Sift flour and celery seed in a bowl. Using a pastry cutter, cut in cream cheese, butter and water until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll 1/2 of the dough into 12″ circle. Gently lay in bottom of pie pan. Transfer filling into prepared bottom crust.

Roll remaining dough; place over filling. Trim, seal and flute edges. Cut slits in pastry.

Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly.

*You can substitute a prepared double pie crust.