CHICKEN POT PIE WITH CELERY SEED PASTRY
Source: Betty Crocker's cookbook. This is always a favorite and pretty simple. I've cooked this for years every year following our Thanksgiving turkey gorge. After the big meal, I cook the bird down in a huge stew pot to get all the meat off the bone (skimming fat off as needed). Then I add some veggies and lentils to make turkey soup. Any leftovers from that can go into the pot pie. 3 different ways to eat leftover turkey, and nothing gets wasted!
Provided by tonyp063
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- 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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