FILLING:

1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 c. turkey or chicken broth
2 c. cut up cooked turkey or chicken meat
1 (10 oz.) pkg. of frozen mixed vegetables
1 1/2 c. of partially cooked potato cubes

Peel and partially cook enough potatoes to equal 1 1/2 cups. Drain and set aside. Meanwhile saute onions in the butter until slightly tender. Blend flour and seasonings into the onions and cook over low heat until bubbly. Remove from heat and gradually stir in the broth. Heat until boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and gently stir in the turkey or chicken pieces, the potatoes, and the package of vegetables (still frozen). Set aside. Heat oven to 425 degrees. Make pastry.

PASTRY:

3 c.flour
3 tsp. of celery seed
1 1/2 tsp. of salt
3/4 c. of sunflower oil
4 1/2 tbsp. cold water

In a medium bowl mix flour, celery seed and salt. Dribble the oil over the mixture and mix thoroughly with a fork. Do not undermix. Dribble the cold water over the mixture and continue to mix until the dough comes away from the sides of the bowl and forms a ball. Divide the dough in half. Place one ball of dough between 2 sheets of waxed paper and roll out to fit the bottom of a 10 inch deep dish pie pan. Remove the top sheet of paper. Turning the dough over, place the rolled dough over the pie pan. Carefully peel off the paper and ease the dough into the pan allowing excess dough to hang over the edge of the pan. Pour filling into bottom crust. Roll out second ball of dough like the first. Wet the edge of the bottom crust. Place top crust over filling and press dough together to seal edges. Trim crust and cut vents in top crust to allow steam to escape. Bake approximately 30 to 40 minutes until golden brown and filling is bubbly. Remove from oven and let stand 10 minutes before cutting.