Ingredients:
• 1 medium onion chopped
• 1/3 cup butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 2/3 cup whole milk
• 2 cups cubed cooked chicken
• 1 cup shredded cheddar cheese
• 2 cups frozen peas and carrots
• Salt, pepper
Pastry:
• 2 cups all-purpose flour
• 2 teaspoons celery seed
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons shortening
• 4 to 5 tablespoons cold water
Directions:
In a saucepan, sauté onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for two minutes or until thickened. Add the chicken, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.
For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball.
Divide dough in half. Line a 9in. pie plate with bottom pastry; trim even with edge of plate. Pour chicken filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. (I cut out leaf shapes with the dough and placed all around on top)
Bake at 375° for 40-45 minutes or until crust is golden brown.
