This is one of our all-time favorite family recipes! Everyone in the family LOVES it!

Chicken Pot Pie

1/3 c butter or margarine
1/3 c flour
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1 3/4 c chicken broth
2/3 c milk
2 c cut-up cooked chicken
1 pkg (10 oz) frozen peas & carrots
1 c diced potatoes (optional)
Celery Seed Pastry (below)

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; reserve.

Prepare Celery Seed Pasty. Roll 1/2 of pastry into circle on lightly floured surface. Ease pastry into bottom of pie plate; pour filling into pastry-lined pie plate. Roll remaining dough into circle; 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 golden brown, 30 to 35 minutes. 6 Servings.

Celery Seed Pastry

2/3 c plus 2 T shortening
2 c flour
2 t celery seed
1 t salt
4-5 T water

Cut shortening into flour, celery seed, and salt until particles are size of small peas. Sprinkle in water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into ball.