Chicken Pot PieElizabeth
- 1/3 cup margarine or butter
- 1/3 cup all-purpose flour
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken or turkey broth
- 2/3 cups milk
- 2 cups cut-up cooked chicken or turkey
- 1 10 oz. package frozen peas and carrots
- Celery Seed Pastry:
- 2/3 cup plus 2 tablespoons shortening
- 2 cups all-purpose flour
- 2 teaspoons celery seed
- 1 teaspoon salt
- 4 to 5 tablespoons water
For filling, heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; reserve.
For Pastry, cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball.
Roll 2/3 pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9x9x2 inches; pour chicken filling into pastry-lined pan. Roll remaining dough into 11-inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered 425° over until crust is brown, 30 to 35 minutes.