Chicken Pot Pie With Celery Seed Pastry

Recipe by tonyp063
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees F.
  • Heat margarine over low heat until melted. Blend in flour, onion, paprika 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.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.
  • 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.
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