Blend a 1/4 pound stick of butter into 1 cup flour until butter is the size of small peas. Gradually sprinkle with 2 tablespoons water, mixing with a fork until dough can be pressed into a ball. Wrap tightly in plastic wrap and chill for at least 30 minutes or overnight.

MEAT OF PIE:

4 tbsp. butter
4 tbsp. unbleached flour
1 c. clear chicken broth
1 c. milk
4 c. diced cooked chicken
Salt and pepper to taste

In medium saucepan over low heat melt butter; stir in flour. Off heat gradually stir in chicken broth and milk, keeping smooth. Cook over moderately low heat, stirring constantly, until thickened and bubbling; stir in chicken, salt and pepper. Keep hot, covered, over very low heat.

On pastry cloth with a covered rolling pin, roll out pastry to an 11x7 inch rectangle.

Turn the hot chicken mixture into a 1 1/2 quart oblong baking dish (10 x 6 x 1 3/4 inch); place rolled out pastry rectangle over hot mixture, sealing edges to side of dish. Cut 3 rows of 1 inch vents, 4 vents in each row, in pastry; slightly open each vent.

Bake in preheated 425 degree oven until chicken mixture is bubbling hot and pastry golden brown, 25 to 30 minutes. Makes 6 servings.