1/3 c. butter, butter or chicken fat
1/3 c. all purpose 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 chicken
1 (10 oz.) pkg. frozen peas and carrots
Celery Seed Pastry

Heat butter over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until mixture is 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 frozen vegetables; reserve.

Prepare Celery Seed Pastry. Roll 2/3 of pastry into 13 inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9 x 9 x 2 inches; pour chicken filling into pastry-lined pan. Roll remaining dough into 11 inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered at 425 degrees until crust is brown, 30-35 minutes. 6 servings.

CELERY SEED PASTRY:

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

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

If using self rising flour, omit salt.