Turkey Pot Pie
1/3 cup butter
1/3 cup unbleached flour
1/2 tsp. salt
couple grinds of black pepper
1/3 cup finely chopped onion
1 and 3/4 cups chicken or turkey broth
2/3 cup milk or half and half
2 cups cut up cooked chicken or turkey (white or dark meat)
1 10 ounce package of frozen peas and carrotsthen add the dieced poultry and the peas and carrots.
Prepare the celery seed pastry, adding the celery seed in with the flour. Roll out 2/3 of the pastry for the bottom of the pan. If you want a perfectly fluted crust use a 9x9 pan. We love the thin crust resulting from using a 13x9 pan which is pictured above. Gently lay the large piece of dough over your choice of pan size and pour in the filling. I cut out any excess from the first piece of dough and add it to the final piece of dough. Roll out the top, gently lay it over the pan and seal with the tines of a fork. Cut some slits into your pie, gently, if your using the 13x9 pan and then bake at 425 degrees 30 to 35 minutes or until the crust is a golden brown and the filling is bubbling under the crust.