1/3 c. butter
1/3 c. flour
1/3 c. onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken or turkey broth
2/3 c. milk
2 c. cooked chicken or turkey, cut up
1 (10 oz.) pkg. frozen peas & carrots

CELERY SEED PASTRY INGREDIENTS:

2/3 c. & 2 tbsp. shortening
2 c. flour
2 tsp. celery seed
1 tsp. salt
4 to 5 tbsp. ice water

Melt butter. Blend in flour, onion, salt and pepper. Cook on low, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Add chicken, vegetables; reserve. Prepare pastry as directed below. Roll 2/3 into a 13 inch square on pastry cloth. Ease into a 9 x 9 inch pan. Add filling. Roll edges under and flute. Cut slits. Bake at 425 degrees until golden, 30 to 35 minutes. Serves 6.

TO PREPARE PASTRY: Cut shortening into flour, celery seed and salt until particles are pea-sized. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather into a ball and roll as above.