INGREDIENTS
1/3 c butter, margarine, or chicken fat
1/3 c flour
1/3 c chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken broth
2/3 c milk
1 pkg frozen peas & carrots
4 c chicken
CELERY SEED PASTRY
2/3 c plus 2 Tbsp shortening
2 c flour
2 tsp celery seed
1 tsp salt
4-5 Tbsp ice water
Making the filling...
Heat the butter in a 3 or 4 quart saucepan until melted.
Blend in the flour, then the onion, salt and pepper.
Cook over low heat, stirring, until smooth and bubbly. Remove from heat.
Stir in broth and milk.
Heat until boiling, stirring constantly. Boil and stir for one minute.
Stir in the vegetables and chicken. Heat through.
Making the pie...
Preheat oven to 425°.
Pour chicken mixture into a 9-inch pie crust or deep casserole dish.
Cover with top crust, crimp to seal, and cut vent holes.
Bake 30 - 35 minutes until crust is golden brown and filling is bubbly.
Cool for 10 minutes before serving.