1/4 c. butter
1/3 c. all purpose flour
2 3/4 c. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
3 1/2 c. chopped cooked chicken
1 (10 oz.) pkg. frozen mixed vegetables
1/2 c. chopped celery
2 pastry shells, 1 top, 1 bottom

Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly until mixture thickens and bubbles. Stir in salt and pepper. Stir in chicken and vegetables. Spoon into pastry shell; cover with second pastry shell. Cut vents in pastry top. Bake in 400 degree oven for 35 to 40 minutes.

Unroll crescent rolls; seal perforations to form 2 rectangles from each package. Pat each into an 8" x 4" rectangle. Spread softened cream cheese onto rectangles; top with preserves and chopped nuts Cut each rectangle into 4 (8"x1") strips. (You will have a total of 24 strips.) Fold each strip in half crosswise and twist. Transfer twists to a lightly greased foil lined baking sheet. Bake in a 375 degree oven for 8 to 10 minutes or until golden brown. Cool. Makes 24.