Chicken Pot Pie With Celery Seed Pastry

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/3 cup margarine or 1/3 cup butter or 1/3 cup chicken fat
• 1/3 cup all-purpose flour
• 1/4 cup onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon smoked paprika (optional)
• 2 cups chicken broth
• 2/3 cup milk
• 2 cups cooked chicken or 2 cups cooked turkey, cut-up
• 1 (10 ounce) package frozen peas and carrots (fresh vegetables can also be used)
• 1/3 cup chopped celery (optional)
• 1 cup chopped potato (optional)
• 2/3 cup shortening or 2/3 cup lard, plus
• 2 tablespoons shortening or 2 tablespoons lard
• 2 cups all-purpose flour
• 2 teaspoons celery seeds
• 1 teaspoon salt
• if using self-rising flour, omit salt
• 4 -5 tablespoons water

Recipe

• 1 preheat oven to 425 degrees f.
• 2 heat margarine over low heat until melted. blend in flour, onion, paprika salt and pepper. cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• 3 stir in broth and milk. heat to boiling, stirring constantly. boil and stir 1 minute.
• 4 stir in chicken and frozen vegetables; reserve.
• 5 prepare celery seed pastry.cut shortening into flour, celery seed and salt until particles are size of small peas. sprinkle in water, 1 tablespoon 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 ball.
• 6 roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. ease pastry into square pan, 9x9x2 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.
• 7 bake, uncovered, in 425 degrees f oven until crust is brown, 30 to 35 minutes.