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CHICKEN POT PIE WITH CELERY SEED CRUST 
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up cooked chicken
1 (10 oz.) frozen peas & carrots

PASTRY:

2 c. flour
2 tsp. celery seed
1 tsp. salt
2/3 c. plus 2 tbsp. shortening
4-5 tbsp. ice water

In saucepan, melt butter over low heat. Blend in flour, onion and seasonings. Cook, stirring, until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil; stir 1 minute. Gently stir in chicken and frozen vegetables; set aside.

Prepare pastry by measuring flour, celery seed and salt in bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather dough into ball.

On lightly floured board, roll 2/3 of the dough into a 13 inch square. Ease pastry into a 9 x 9 inch square pan. Pour filling into pan. Roll remaining dough into square; place over filling. Cut slits in center to allow steam to escape. Bake at 425 degrees for 30-35 minutes. Yield 4-6 servings.

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