Chicken Pot Pie

Filling:

1/3 butter
1/3 cup flour
2 Tablespoons dried onion
1/2 tsp. salt
1/2 tsp. pepper
2/3 cup milk
1 3/4 cup chicken broth
1 (12oz.) package frozen peas and carrots
2 cups cooked, diced chicken

In skillet, melt butter over low heat. Blend in flour, onion and seasonings. (You are making a roux, so it will be dry and crumbly at this point.) Stir in chicken broth and milk. With a wire wisk stir out all lumps and bumps. Cook over low heat until mixture is bubbly. Boil and stir for one minute. Remove from heat and gently stir in chicken and frozen vegetables.

Prepare pastry.

Celery Seed Pastry:
3 cups flour
1 Tablespoon celery seed
1 1/2 tsp. salt
1 cup plus 3 Tablespoons shortening (I use butter flavored Crisco)
6-8 Tablespoons cold water

Measure flour, celery seed and salt into a bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tablespoon at a time, mixing until flour is moistened and dough begins to clear side of bowl. Gather dough into ball. I use cookie paddles of a Bosch mixer to make this quick.

Use two pieces of wax paper to roll out dough into a rectangle. Line bottom of 9x13 inch pan with 2/3 of dough.

Place chicken mixture inside of 9x13 inch pan.
Bake at 425 degrees with foil then 15-20 without foil, to brown the crust.

Instead of trying to cover this with another sheet of dough, I cut out rectangular strips and line the top of the dish with them.

This dish is one of those old fashioned recipes. I think it was originally from Gold Medal flour.

This is my 16-year-old boy's absolute favorite dish. 
 I'm sure no one cooks like this anymore, but if you are looking for a nice fattening, winter dish that is satisfying, this is it.
Yes, I should be ashamed to put such a picture on here. My lattice strips are terrible.  But, I did it anyway, because this dish will disappear so fast, it just doesn't matter if it's picture perfect.
I have been making the pastry, then placing the thawed chicken on the bottom of the pan instead of mixing it with the roux. Turns out either way.