CRUST:

2 c. flour
1/4 tsp. salt
2/3 c. butter
1/4 c. cold water

FILLING:

2 1/2 c. cooked, cubed 1" chicken
2 c. fresh or frozen peas
1/2 c. chopped onion
3 med. sliced 1" carrots
2 med. potatoes, peeled, cubed 1"

SAUCE:

3 tbsp. butter
3 tbsp. flour
1 c. half & half
1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
Milk

In large bowl stir together 2 cups flour and 1/4 teaspoon salt. Cut in 2/3 cup butter until crumbly. With fork mix in water. Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough into 14" circle 1/8" thick. Gently fit into 3 quart deep dish casserole; set aside.

In large bowl combine all filling ingredients; set aside.

In 2 quart saucepan, melt 3 tablespoons butter; stir in 3 tablespoons flour. Cook over medium high heat, stirring occasionally, until hot and bubbly (3 to 4 minutes). Whisk in half and half, chicken broth, 1/2 teaspoon salt and pepper. Continue cooking, stirring occasionally, until sauce thickens, 3 to 5 minutes.

Stir hot sauce into filling; spoon into prepared pie crust. Roll reserved 1/3 dough into 10" circle 1/8" thick. Place on top of pie. Flute edges to seal. Make 3 small slits in top crust; lightly brush top crust with milk. Heat oven to 375 degrees. Bake for 50 to 60 minutes or until golden brown.