• Fillings:
  • 4 Tbs. butter or margarine
  • ½ cup chopped celery
  • ¼ cup chopped onion
  • ¼ cup all-purpose flour
  • 2 cups chicken stock
  • Salt and freshly ground pepper to taste
  • 2 cups cooked chicken cubes
  • ¼ cup chopped parsley
  • ½ tsp crumbled sage
• Pastry:
  • 1 cup whole wheat pastry flour
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • 6 Tbs. chilled shortening
  • 4-5 Tbs. ice water

• To make the filling, in a medium-size saucepan, melt butter over medium heat.  Add celery and onion, cook them until tender.  Add flour, stirring, for a minute withour browning.  Gradullay add stock and cook, stirring, until sauce thickens.  Season to taste with salt and pepper.  Stir in chicken, parsley, and sage.  Set aside.
• To make pastry, preheat oven to 350°F.  In a large bowl, stir together wgile wheat flour, all-purpose flour, and salt.  With a pastry belnder or two knives, cut in shortening until mixture resembeles cornmeal.  Sprinkle with ice water until dough stays toegther.  Roll into a ball and divide into two parts.
• To assemble pie, on a floured board, roll out one part of dought approx. ¼ inch thick.  Line a 2-quart round baking dish with pastry, allowing the edges to extend over the sides; moisten top edge with a lottle water.  Add the chicken filling.
• Roll out the second half of dough and place over top of baking dish. Be very careful to avoid holes.  Trim excess crust around the edge of the dish.  press edges together to seal and crimp together. Make several slashes in top.  Bake in 1 hour, until golden brown and bubbly.
• Remove from oven and let it cool for about 10 minutes.  Serve while it's warm.

Makes 6 servings.