Chicken Pot Pie

Makes 6 servings

• 1/3 cup margarine or butter
• 1/3 cup all-purpose flour
• 1/3 cup chopped onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups chicken or turkey broth
• 2/3 cup milk
• 2 1/2 to 3 cups cut-up cooked chicken or turkey
• 1 cup shelled fresh green peas*
• 1 cup diced carrots *
• Pastry for Two-Crust Pie (below)

TWO-CRUST PIE
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
4 to 5 tablespoons cold water

1. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.

2. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots.

3. Heat oven to 425°.

4. Prepare Pastry. Roll two-thirds of the pastry into 13-inch square; ease into ungreased square pan, 9 x 9 x 2 inches. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square. Fold pastry in half and cut slits near center so steam can escape. Place square over filling; turn edges under the flute. Bake until golden brown, about 35 minutes.

For Pastry for Two-Crust Pie
1. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of course crumbs. Sprinkle with cold 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).

2. Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board.