Saturday, January 01, 2005

Chicken Pot Pie

1/3 cup margarine
1/3 cup all purpose flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cut up cooked chicken
10 oz. frozen peas and carrots

Celery seed pastry ingredients:

2/3 cups plus 2 Tbs. shortening
2 cups all purpose flour
2 tsp. celery seed
1 tsp. salt
4 to 5 Tbs. water


Heat margarine over low heat until melted and blend in flour, onion, salt,
and pepper. Cook over low heat stirring until mixture is smooth and bubbly.
Remove from heat and stir in broth and milk. Heat to boiling, stirring
constantly. Boil and stir a minute. Stir in chicken and frozen vegetables. Reserve.

Prepare celery seed pastry. Cut shortening into flour, celery seed, and salt
until particles are the size of small peas. Sprinkle in water (1 Tbs. at a
time, tossing with fork until all flour is moistened). Gather pastry into a
ball. Divide ball into 2 halves. Roll first half out with rolling pin into a
circle. Put into a pie plate. Pour chicken filling into pastry lined pan.
Roll remaining dough into an circle and place over filling and roll edges
under. Cut slits in center to allow steam to escape. Cook uncovered in 425
degree oven until the crust is brown (about 30-35 minutes).