Chicken Pot Pie

Ingredients:

• 1/3 cup margarine
• 1/3 c. margarine
• 1 ¾ c. chicken broth
• 1/3 c. flour
• 2/3 c. milk
• 1/3 c. chopped onion
• 2 c. diced cooked chicken
• ½ tsp. salt
• 1- 10 oz. pkg. frozen peas & carrots or mixed vegetables
• Celery Seed Pastry- recipe below

Directions:

Heat oven to 425. In sauce pan melt margarine over low heat with onion and Cook until onion is translucent. Add flour and salt. Cook over low heat until bubbly. Remove from heat. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Gently stir in chicken and vegetables. Set aside. Prepare pastry. On floured surface roll 2/3 of dough into a 13” square. Ease pastry into square 9x9x2 pan. Pour filling into pastry lined pan. Roll remaining dough into 11” square. Place over filling. Roll edges under and flute edges. Cut slits in center to allow steam to escape. Bake 30-35 minutes.

Celery Seed Pastry ~

Ingredients:

• 2 c. flour
• 1 tsp. salt
• 1 tsp. celery seed
• 2/3 c. plus 2 Tbs. shortening
• 4-5 Tbs. cold water

Directions:

Measure flour, celery seed and salt into a bowl. Cut in shortening until mixture resembles small peas. Sprinkle water in 1 Tbs. at a time, mixing until moistened. Gather into a ball and follow instructions above. (This is a basic pie crust recipe for a 2 crust pie if you leave out the celery seed.)

Submitted by: Naomi White