Chicken Pot Pie

1/3 Cup Butter
1/3 Cup Flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 Cup chicken broth
2/3 Cup milk
2 Cups chopped chicken
10 ounce package peas and carrots
1 tbsp parsley

Melt butter over low heat. Add 1/3 cup flour, cook and stir briefly. Blend in onion, salt and pepper and cook until bubbly. Stir in chicken broth and milk. Cook to a medium texture. Stir in chicken, veggies and parsley.

Crust

2 cups flour
2 tsp celery seed (optional)
1 tsp salt
2/3 cup and 2 tbsp shortening
4 to 5 tbsp water

Mix flour, celery seed and salt. Cut in shortening. Sprinkle in water. Mix. Divide in 2/3 and 1/3 amounts Roll out 2/3 portion in a 13 inch square. Ease into a pie pan. Pour in chicken mix. top with remaining rolled out 1/3 portion crust dough. I like to cut in strips because it is easier and looks better.
Bake at 425 for 30 to 35 minutes. Allow to cool for 5 minutes or so before cutting.

Kimberly Smith