Chicken Pot Pie

• 1/3 c Margarine
• 1 3/4 c Chicken broth
• 1/3 c Flour
• 2/3 c Milk
• 1/3 c Onion, chopped
• 2 c Chicken, cooked & chopped
• 1/2 t Salt
• 1 pk Frozen vegetables (10 oz)
• 1/4 t Pepper
• 1 Pastry for 2-crust 9 in. pie
• CELERY SEED PASTRY
• 2/3 c Plus 2 Tb shortening
• 1 t Salt
• 2 c Flour
• 5 T Water
• 1 t Celery seed (opt.)

1. 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 1 minute. Stir in chicken and vegetables. Prepare pastry: Cut shortening into flour, celery seed, and salt until particles are size of small peas. Sprinkle in water by tablespoon, tossing with fork until astry almost cleans side of bowl (1-2 tsp. water can be added if necessary.) Gather pastry into ball. Roll 2/3 of pastry into 13-inch square on lightly floured board. Ease pastry into square pan 9x9x2. 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 for steam. Cook uncovered in 425 F. oven until crust is brown, 30 to 35 minutes.

margarine, chicken broth, flour, milk, onion, chicken, salt, frozen vegetables, pepper, pastry, celery, shortening, salt, flour, t, celery

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-50053851 (may not work)