Chicken Pot Pie from the home of Debby Parker

Another recipe to make several batches of.  Never prepare just one recipe of this filling.

½ cup butter
1/3-cup flour
1/3-cup onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cup chicken or turkey broth
2/3-cup milk
2 cup cut up or shredded cooked chicken or turkey
1 10 oz. package frozen peas and carrots (I have learned I can put left over veggies in a Ziploc freezer bag and save until I need to use them in soup or pot pie)

1. Heat butter until melted. Sauté onion until tender.
2. Blend in flour, salt and pepper.
3. Cook over low heat stirring constantly until smooth and bubbly.
4. Remove from heat. Stir in broth and milk.
5. Heat to boiling, stirring constantly.
6. Boil and stir one minute (it will thicken)
7. Stir in chicken and vegetables 

*Vegetarian Note:  This recipe works well substituting extra vegetables for the chicken

 Celery Seed Pastry:

 2 2/3 cup white flour
 1 1/3 cup whole-wheat flour
 ¾ tsp. salt
 4 sticks butter
 1 tbs. celery seed
 ½ cup cold water 

1. Mix dry ingredients together
2. Cube butter then cut into flour
3. Add cold water until it comes together to form a ball
4. Divide into 4 equal balls and chill for 20 minutes.
5. Roll out into 4 piecrusts.

You can freeze these crusts as well – place saran wrap between layers as you fold in quarters.

Place in Ziploc bag. Thaw when ready to use and place in pie plate 

When ready to bake, brush egg on top of crust

NOTE:  This is a great piecrust recipe for other things, just omit the celery seed

I freeze the filling in a gallon Ziploc bag and the pastry in a separate bag.
Bake 425 for 30 minutes.