1/3 c. less 1 tsp. enriched all purpose flour
Dash salt

PIE FILLING:

3/4 c. chicken broth, room temperature
2 tsp. enriched all purpose flour
1 c. cooked sliced carrots
1/2 c. drained canned or frozen peas
2 tsp. butter
2 tbsp. plain yogurt (unflavored)
1 tbsp. chopped scallion (green onion)
8 oz. skinned and boned cooked chicken, cut into cubes
Dash each salt, pepper and thyme leaves

TO PREPARE PASTRY DOUGH:

In mixing bowl combine flour and salt; using a pastry blender, or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse meal. Add yogurt and mix thoroughly. Form into a ball. Wrap in plastic wrap and chill at least 1 hour.

TO PREPARE FILLING:

In 1 quart saucepan combine broth and flour, stirring until flour is dissolved. Bring to a boil and add carrot slices, peas and chopped scallion. Cook for 5 minutes, stirring occasionally. Add chicken and seasonings. Cook 5 minutes longer to blend flavors.

TO PREPARE POT PIE:

Divide chicken mixture into two 4 1/2 x 1 1/4-inch foil tart pans or shallow individual casseroles. Preheat oven to 400 degrees.

Cut chilled pastry dough in half. Roll each half between 2 sheets of wax paper into a piece large enough to cover 1 pot pie (about 1/8 inch thick). Cover each pie with dough, pressing dough against inside edges of tart pan or casserole; pierce with a fork to let steam escape. Bake until crust is lightly browned, about 30 minutes.