TWO CRUST PIE PASTRY:

2/3 cup + 2 tbsp. butter
4 tbsp. cold water
2 cups all-purpose flour
1 tsp. salt

Stir flour and salt together, making sure that there are no salt clumps. Melt butter completely and mix with flour and salt. Sprinkle in about 4 tablespoons water (feel free to add more to get the consistency you want).

Divide pastry into two balls on a floured surface - one slightly bigger than the other. Grease pie pan and flatten bigger ball into pan making sure the pan is completely covered with dough. Save other ball to flatten and put over pie filling. Edge of crust can be folded and pressed with a fork to decorate.

CHICKEN PIE FILLING:

1 cup cooked chicken, chopped up
2 tbsp. butter
2 tbsp. all-purpose flour
2 cups chicken broth
1 small potato, cooked and diced
1 (10 oz.) pkg. frozen mixed vegetables

Boil chicken and save 2 cups of broth. Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes.

Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour on top of pie crust. Add top crust.

Bake at 400°F for 30 minutes or until golden. Enjoy!!

Submitted by: Stacey Senter