1 c. butter
3 c. flour (possibly more)
2/3 c. water
2 tbsp. sugar

FILLING:

1 onion, diced
1 green pepper, diced
1/4 - 1/2 lb. mushrooms, sliced
1/2 pkg. onion soup mix
1 1/2 c. boiling water
3 tbsp. flour
1 chicken, cooked and chopped or shredded

Mix ingredients for the pastry. Pastry should cling together well. Cover with plastic wrap and refrigerate a few hours or overnight. Saute the onion, green pepper and mushrooms in oil, until vegetables are tender. Add chicken. Add onion soup, water and flour. Heat, stirring constantly until thickened.

Divide dough into two equal parts. Roll out each piece of dough on floured surface to fit pie pan. Place one piece in pie pan. Spoon filling into shell. Cover with remaining rolled piece of dough. Bake at 350 degrees for one hour. May be frozen before baking. Serves 8.