CHICKEN POT PIE

I thought I'd share this delicious Chicken Pot Pie recipe. Its old-fashioned taste is outstanding, and it doesn't use cream soup for flavor.

CHICKEN POT PIE

Celery Seed Pastry

2/3 cup plus 2 Tablespoons shortening
2 cups all-purpose flour
2 teaspoons celery seed
1 teaspoon salt
4 - 5 Tablespoons cold water

Cut shorening into flour, celery seeds, and salt until particles are the size of small peas. Sprinkle in cold water, 1 Tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 more teaspoons of water can be added, if necessary). Gather pastry into ball.

Filling

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/3 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups chicken or turkey broth
2/3 cup milk
2 cups cut-up cooked chicken or turkey
1 10 ounce package frozen peas and carrots (or mixed vegetables of your choosing)

Heat butter over low heat until melted. Blend in flour, onion, celery, 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 for 1 minute. Stir in chicken and frozen vegetables; reserve.

Prepare celery seed pastry (above). Roll 1/2 of pasty to fit large, deep dish pie plate, and ease pasty into plate. Pour chicken filling into pastry lined pan. Roll out remaining dough and place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until crust is brown, about 30 - 35 minutes. (Serves 6)