5 chicken breasts
black pepper
2 tbsp. Pillsbury shake and blend flour
1/2 c. cold water
2 c. chicken broth
1 stick butter

Make up pie crust dough enough for top and bottom layers for an 11 x 13-inch pan. Refrigerate until cold. Roll out enough dough for bottom of pan, saving 1/2 for top of pie.

Cook chicken breasts and remove meat from bone, saving broth. Cut chicken into small pieces and place in pan. Sprinkle black pepper real heavy over chicken.

Mix the Pillsbury shake and blend flour in cold water; whisk until real smooth. Add this mixture with warm broth, plus half a stick of butter, melted. Pour over chicken pieces and top with remaining pie crust.

Slice 1/2 stick of butter in small pieces and put on top of crust.

Bake at 400°F until real brown.