PASTRY:

3/4 c. butter
2 tsp. celery seed
4-5 tbsp. cold water
2 c. flour
1/2 tsp. salt

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

Gather pastry into ball and divide in half. Shape into two flattened rounds on lightly floured cloth covered board. Roll each half 2" larger than inverted pie plate. Fold into quarters and ease into pie plate.

Fill with chicken filling and cover with remaining pie crust.

FILLING:

4 c. coarsely chopped chicken
1/2 c. chopped onion
Parsley
Pepper
1 (10 oz.) can cream of celery soup
1 (8 oz.) can corn
1/4 c. chopped green pepper

Mix filling ingredients; turn into pastry and cover with remaining crust. Cut slits into crust, seal and flute.

Microwave, uncovered on medium high until filling begins to bubble through slits, 6 to 20 minutes. Transfer to conventional oven (to not preheat). Bake 450 degrees until crust is brown and flaky, 10 to 15 minutes. Let stand 15 minutes before cutting. Serves 8.