1/3 c. butter
1/3 c. flour
1/3 c. onion, chopped
1/3 c. salt
1/4 tsp. pepper
1 tsp. parsley
1 3/4 c. chicken broth
2/3 c. milk
2 c. chicken or turkey, cooked
1 (10 oz.) pkg. frozen peas
1 pkg. frozen carrots
2 sm. potatoes
Celery Seed Pastry

Heat butter over low heat. Blend in flour, onion, salt, pepper, and parsley. Cook until smooth and bubbly. Stir in broth and milk. Heat to boiling. Boil and stir for 1 minute. Stir in chicken and frozen vegetables. Prepare crust.

Roll 2/3 of the crust into a 13-inch square. Press into a 9x9x2 inch pan. Pour chicken mixture into crust. Roll remaining dough for cover. Cut slits. Bake at 425 degrees for 30 to 35 minutes.

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 flour. Sprinkle in water, one tablespoon at a time. Gather into ball.