2 c. cooked chicken, cut in sm. pieces
1 1/2 tbsp. flour (spread on bottom crust)

Place chicken on top of flour and dot with small amount of butter. Add salt and pepper to taste and 1 1/2 cups chicken broth. Place top crust over chicken. Dampen edge of bottom crust before adding top crust to seal and flute around edge. Cut some slits in top crust to let steam escape while baking.

PASTRY FOR 2-CRUST PIE:

2 c. flour
1 tsp. salt
2/3 c. shortening
1/4 c. water

Mix flour and salt; cut in shortening to resemble corn meal. Sprinkle with water and mix. Make into a ball and divide dough in two portions. Roll to fit bottom of 8 inch pan. Bake pie at 400 degrees for 30 to 40 minutes.