CRUST:

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

Mix flour and salt, cut in butter. Add water and mix. Chill 30 minutes.

FILLING:

1/2 c. chicken broth
1/2 c. onion
2 c. potatoes, cubed
1 c. carrots
1/2 c. celery
1/4 c. flour
1 1/2 c. milk
2 c. cheese
4 c. chicken
1/4 tsp. poultry seasoning
Salt and pepper

Heat broth and vegetables. Cook, stir in cheese, chicken seasonings. Heat until cheese melts. Spoon into casserole. Roll out crust and place on casserole. Bake at 425 degrees for 40 minutes.