Chicken (or turkey) Pot Pie

By á-3931

Any pie crust can be used, fresh or frozen, but included celery seed pastry is extra tasty

Ingredients

• 1/3 c. margarine or butter
• 1/3 c. flour
• 1/3 c. chopped onion
• 1/2 t. salt
• 1/4 t. pepper
• 1 3/4 c. chicken or turkey broth
• 2/3 c. milk
• 2 c. cut up cooked chicken or turkey
• 2 c or more frozen veggies, your choice
• CELERY SEED PASTRY
• 2/3 c. plus 2 T. shortening
• 2 c. flour
• 2 t. celery seed
• 1 t. salt
• 4-5 T. ice water

Preparation

Step 1

1 Melt margarine over med-low heat. Blend in flour, onion, salt and pepper. Cook, stirring constantly, while bubbly, about 1 minute. Remove from heat.

2. Stir in broth and milk. Heat to boiling, stirring regularly. Boil and stir 1 minute. Stir in chicken and veggies and set aside.

3. PASTRY: Cut shortening into flour, celery seed and salt til particles are size of small peas. Sprinkle in water, one tablespoon at a time, tossing with a fork til all flour is moistened and pastry almost cleans side of bowl (1-2 additional teaspoons of water may be added if needed). Gather pastry into a ball.

4. Roll 2/3 of pastry into circle large enough for 9" pie plate. Ease pastry in to pie plate then add filling. Roll out remaining pastry and place over filling, sealing edges by dampening bottom crust edge with water then pressing top and bottom edges together. Cut slits in top crust to allow steam to escape.

5. Cook uncovered in 425 degree oven til crust is brown, 30-35 minutes. If edges are browning too quickly, cover edges loosely with strips of foil.