Kilty's Kitchen

Chicken Pot Pie Categories: meats/main dish 1/3 cup margarine 1/3 cup flour 1/3 cup onion; chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 3/4 cup chicken or turkey broth; (or water plus boullion c 2/3 cups milk 2 cups cut up cooked chicken; (3 ckn breasts) 1 package frozen mixed vegetables; (veg for soup) 1 each celery seed pastry; (below) 2/3 cup shortening; (plus 2 T) 2 cups flour 2 teaspoon celery seed 1 teaspoon salt 4 or 5 tablespoon water CELERY SEED PASTRY Cut shortening into flour, celery seed and salt until particles are size of small peas. sprinkle in water, 1 teaspoon 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 a ball. 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 one minute. Stir in chicken and frozen vegetables; reserve. Prepare Celery Seed Pastry. Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9 x 9 x 2 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 in 425°F oven until crust is brown, 30 to 35 minutes. Contributor: Aunt Betty