Directions

• Heat butter over low heat until melted.
• Add onion, salt, and pepper. When onion is translucent, blend in the flour. Cook over low heat, stirring constantly until mixture is smooth and bubbly
• Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in turkey and frozen vegetables.
• Prepare Celery Seed Pastry. (see below)
• Separate pastry dough into 4 balls (one for each Pot Pie). Now divide each ball in half (one will be for the inside crust and one will be for top crust)
• Roll out (or use a tortilla press) four dough balls large enough to fit inside a 6×2 inch (2 cup) Pyrex dish.
• Place one rolled out pastry inside each dish, pressing firmly to bottom and sides. Poke numerous times with tines of fork to create air holes.
  
• Fill each dish to the top with turkey mixture.
• Roll out last four dough balls large enough to cover dishes.
• Roll edges under, flute.
• Cut slits in center to allow steam to escape.
• Cook uncovered in 425 degree oven until crust is brown, 30-35 minutes.
• Pastry Instructions
• Cut shortening into flour, celery seed and salt until particles are size of small peas.
• Sprinkle in water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.