Ingredients Jump to Instructions ↓

  1. 1/3 c. butter

  2. 1/3 c. flour

  3. 1/3 c. chopped onion

  4. 1/2 tsp. salt

  5. 1/4 tsp. pepper

  6. 1 3/4 c. chicken broth (1 large can)

  7. 2/3 c. milk

  8. 2 c. cut up cooked chicken

  9. 1 pkg. (10 oz.) frozen peas and carrots or mixed vegetables

Instructions Jump to Ingredients ↑

  1. Heat butter until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring 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.


  3. 2/3 c. plus 2 tbsp. Crisco shortening 2 c. flour 1/2 to 3/4 tsp. celery seed (I use 3/4 tsp.)

  4. tsp. salt 4 to 5 tbsp. cold water (I use 5 tbsp.)


  6. Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tablespoons at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary). Gather pastry into ball. Prepare celery seed pastry. Roll 2/3 of pastry into 13 inch square on lightly floured cloth, covered board. Ease pastry into 9 inch square pan; 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. Bake uncovered in 425 degree oven until crust is brown, 30 to 35 minutes.

  7. servings.


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