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. cooked chicken meat
10 oz. frozen vegetables
Celery Seed Pastry

Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until 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.

Pour into pastry lined 9x9x2 inch pan. Top with pastry. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until crust is brown, 30 to 35 minutes. 6 servings.

CELERY SEED PASTRY:

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

Cut shortening into dry ingredients. Sprinkle in water, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Roll 2/3 of pastry into 13 inch square on lightly floured board. Ease pastry into square 9x9x2 inch pan. Pour filling into lined pan. Roll remaining dough into 11 inch square; place over filling. Roll edges under; flute. Cut slits in center. Bake as directed.