CRUST:

1 c. all-purpose flour
1/2 tsp. salt
5 tbsp. chilled butter, cut into pieces
3 tbsp. cold water

FILLING:

1 1/2 c. chicken broth
2 c. peeled, cubed potatoes
1 c. sliced carrots
1/2 c. sliced celery
1/2 c. chopped onion
1/4 c. all-purpose flour
1 1/2 c. milk
2 c. (8 oz.) shredded sharp Cheddar cheese
4 c. diced cooked chicken
1/4 tsp. poultry seasonings
Salt and pepper to taste

For crust, combine flour and salt in a mixing bowl. Cut butter into flour until the mixture resembles a coarse meal. Gradually add the water, mixing with a fork, gently. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.

For filling, heat broth to a boil in a Dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender. Blend flour with milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasonings, salt and pepper. Heat until cheese melts. Spoon into a 10-inch (2 1/2 to 3 quart) casserole. Set aside.

On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling; seal edges. Make several slits in center of crust for steam to escape. Bake at 425 degrees for 40 minutes or until golden. Yield: 6 servings.