I was given the Betty Crocker cookbook when I graduated from high school. I still use recipes out of it. This Chicken Pot Pie is one of our family favorites for cold winter days – enjoy!
Ingredients
- 1/3 cup margarine, butter or chicken fat
- 1/3 cup all-purpose flour*
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups chicken or turkey broth
- 2/3 cup milk
- 2 cups cut-up cooked chicken or turkey
- 1 (10 ounce) package frozen peas and carrots
- Celery Seed Pastry (recipe follows)
Directions
- Preheat oven to 425 degrees F.
- Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, 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.
- Prepare Celery Seed pastry. Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9x9x2 inches; 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 degrees F oven until crust is brown, 30 to 35 minutes.
6 servings.
CELERY SEED PASTRY
- 1/3 cup plus 2 Tablespoons shortening (or 2/3 cup lard)
- 2 cups all-purpose flour*
- 2 teaspoons celery seed
- 1 teaspoon salt
- 4 to 5 Tablespoons water
Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball.
*If using self-rising flour, omit salt
Source: Betty Crocker’s Cookbook
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