Chicken Pot Pie

Chicken Filling:

1/3 c. butter

1/3 c. flour

1 Tbsp. onion flakes

1 Tbsp. chicken soup base

1/2 tsp. salt

1/4 tsp. pepper

1-3/4 c. water

2/3 c. milk

2 c. cooked chicken, cut up

1 (10 oz) pkg frozen peas and carrots

Pastry: 

2/3 c. shortening

2 c. flour

1-1/2 tsp celery seeds

1/2 tsp salt

About 5 Tbsp water

Heat butter over low heat until melted. Stir in flour, onion flakes, soup concentrate, salt, and pepper until smooth. Add water and milk; stir constantly. Heat to boil 1 minute. Stir in chicken and frozen vegetables. Set aside.

Prepare pastry. Cut shortening into flour, celery seed, and salt until crumbly. Add water, a little at a time, tossing with fork until moistened. Gather pastry into ball. Roll out 2/3 of dough to fit pie tin. Pour in chicken filling. Remaining dough roll and put on top. Flute edges. Cut slits, bake at 400 degrees for 30-35 minutes.