Cooking Wright

Celery Seed Chicken Pot pie


1/3 cup margarine or butter or chicken fat
1/3 cup all-purpose flour
1/3 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika (optional)
1 3/4 cups chicken broth
2/3 cup milk
2 cups cooked chicken or turkey, cut-up

1 (10 ounce) package frozen peas and carrots or frozen mixed vegetables
pastry dough
1/3 cup shortening or lard, plus
2 tablespoons shortening or lard
2 cups all-purpose flour
2 teaspoons celery seeds
1 teaspoon salt
4-5 tablespoons water


1 Preheat oven to 425 degrees F.

2 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.

3 Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4 Stir in chicken and frozen vegetables; reserve.

5 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.
6 Bake, uncovered, in 425 degrees F oven until crust is brown, 30 to 35 minutes.
7 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.
8 *If using self-rising flour, omit salt.

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