Chicken Pot Pie

This has been a birthday tradition since....well...I could eat solid food. This is my favorite dish of all time. Bar none. The combination of the gravy and the crust, with the sweet vegetables, and moist meat just makes this.....delectable and wonderful on a cold winter night. It's perfect for after Thanksgiving when you have a butt-load of turkey you have no idea what to do with.

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 can chicken or turkey broth
2/3 cup milk
2 cups cut up cooked turkey or chicken
1 pkg (10 oz) frozen peas and carrots
4 large potatoes cooked and cut
1 cup corn
Celery Seed Pastry (below)

Preheat oven to 425'. Heat the butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat until boiling, stirring constantly. Boil and stir for one minute. It should be pretty thick by now. Stir in chicken and frozen vegetables, potatoes, and corn. Set aside. Prepare celery seed pastry: (You just can't just use regular crust for a chicken pot pie)

Celery Seed Pastry
2/3 cup plus 2 TBSP shortening
2 cups flour
1 tsp celery seed
1 tsp salt
4-5 TBSP water

Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 TBSP at a time, tossing with a fork until flour is moistened and pastry almost cleans side of bowl. (1-2 TBSP water added if necessary...AKA if you live in Utah).

Gather 2/3 pastry into a ball and roll to about a 13-inch square on a lightly floured surface. Roll up carefully onto rolling pin, and unroll over pie dish, pressing in the sides. Pour chicken filling into the pastry-lined pan. Roll remaining dough into circle, place over filling. Roll edges under and pinch together edges of crust. Cut slits in the center to allow steam to escape. Cook, uncovered until crust is brown, usually 30-35 minutes.