Chicken Pot Pie

1/3 cup margarine, butter or chicken fat
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken or turkey broth
2/3 cup milk
2 cups cut-up cooked chicken or turkey
1 package (10 oz.) frozen peas and carrots
Celery Seed Pastry (below)

Heat margarine 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 to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; reserve.

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. Cook uncovered in 425 degree F. oven until crust is brown, 30 to 35 minutes. 6 servings.

CELERY SEED PASTRY
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
2 teaspoons celery seed (optional - but then it won't be "celery seed pastry" - just pastry)
1 teaspoon salt
4 to 5 tablespoons water

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.