Betty Crocker's Chicken Pot Pie & Celery Seed Crust

Step 1: Preheat oven to 425 degrees F.

Step 2: Pie crust: Cut shortening into flour, celery seed and salt until particles are size of small peas.

Step 3: Sprinkle in 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).

Step 4: Gather pastry into a ball.

Step 5: Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board.

Step 6: Ease pastry into a 9x9x2 inches square pan.

Step 7: Add filling.

Step 8: Put top crust on, roll edges under and flute.

Step 9: Cut slits in center to allow steam to escape.

Step 10: Filling: Heat butter over low heat until melted.

Step 11: Cook onion and celery until translucent

Step 12: Blend in flour, paprika salt and pepper.

Step 13: Cook over low heat, stirring constantly, until mixture is smooth and bubbly

Step 14: Remove from heat.

Step 15: Add undrained mushrooms and celery seeds.

Step 16: Stir in broth and milk.

Step 17: Heat to boiling, stirring constantly.

Step 18: Boil and stir 1 minute.

Step 19: Stir in chicken and frozen vegetables and cook until thickened.

Step 20: Pour chicken filling into pastry-lined pan.

Step 21: Roll remaining dough into 11-inch square and place over filling.

Step 22: Bake, uncovered, in 425 degrees F oven until crust is brown, 30 to 35 minutes or until lightly browned.