- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold butter or margarine
- 6 tablespoons cold water
- FILLING:
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 cup half-and-half cream
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 1/2 cups cubed cooked chicken
- 2 cups fresh or frozen peas
- 2 medium potatoes, cut into 1/2 inch cubes
- 3 medium carrots, thinly sliced
- 1/4 cup chopped onion
- 1 teaspoon milk
- In a bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry.
- For filling, melt butter in a large saucepan; stir in flour until smooth. Add cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. Stir in chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. Bake at 350 degrees F for 1 hour or until vegetables are tender.