<p> CHICKEN POT PIE</p><p>1 medium potatoes, peeled and cubed 2 medium carrots, peeled and sliced 3 Tbsp. butter 1/4 c. chopped onion 3 Tbsp. flour ½ tsp. Salt pepper to taste 1 1/2 c. water plus ¼ c. cream of chicken soup ½ c. milk 1/2 tsp. Chicken bouillon 1 1/2 c. chicken cubed Pastry for single crust pie</p><p>In a medium saucepan, cover and cook the cubed potatoes in boiling water for 20-25 minutes. Drain and set aside. In another medium saucepan, cover and cook the carrots in boiling water for 7-9 minutes. Drain and set aside.</p><p>In a large saucepan, over medium heat, make the white sauce. Melt the butter. Add the onion and stir for 4-5 minutes. Remove from heat. Stir in the flour, salt and pepper until a smooth paste is formed. Stir in the water, milk and bouillon. Return to heat and stir until the mixture is smooth and bubbly. Add the chicken, potatoes and carrots and stir. Preheat the oven to 425. Spoon the chicken mixture into a 2 c. casserole.</p><p>Prepare pastry. Roll it out so that the crust is one inch larger than the casserole. Top the casserole with the crust and seal the edges to the sides of the pan. Flute the edges. Cut a vent slit in the center of the pastry. Brush the pastry with milk. Bake in the 425 oven for 20-25 minutes.</p><p>CELERY SEED CRUST 1/3 c. shortening Cut in shortening into flour, celery seed and 1 c. flour salt until mixture looks like cornmeal. Add 1 tsp. Celery seed water very gradually and stir with a fork ½ tsp. Salt until you can gather it into a ball. ¼ c. cold water Roll out until it fits a 9 inch pie.</p>