1/3 c. butter or chicken fat
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.) pkg. mixed vegetables

Heat oven to 425 degrees. In saucepan melt butter over low heat. Blend in flour, onion and seasonings. Cook over low heat, stirring until mixture is bubbly; remove from heat. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gently stir in chicken and frozen vegetables. Set aside. Prepare pastry.

CELERY SEED CRUST:

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

Cut shortening into dry ingredients. Add water, mix well. Turn dough on floured board. Roll 2/3 of dough to fit 9 x 9 x 2 inch pan. Pour chicken filling into pastry lined pan. Roll remaining dough to cover pan. Roll edges under and flute. Cut slits in center to allow steam to escape. Bake 30-35 minutes. Serves 4-5.