DEEP DISH CHICKEN POT PIE

CRUST:
2 cups all-purpose flour
1/4 tsp salt
2/3 cup butter or margarine
1/4 cup cold water
FILLING:
1 1/2 cup chicken, cooked and cubed
2 cup fresh or frozen peas
1/4 cup onion, finely chopped
3 medium carrots, sliced 1/4-inch thick
2 medium potatoes, peeled and cubed
SAUCE:
3 tbsp butter or margarine
3 tbsp all-purpose flour
1 cup half-and-half
1/2 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
Milk (for top)

Heat oven to 375 degrees F.

PREPARE CRUST:
In large bowl stir together 2 cups flour and 1/4 tsp. salt. Cut in 2/3 cup butter until crumbly; with fork mix in water. Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough.

Roll 2/3 dough into 14-inch circle 1/8-inch thick. Gently fit into 3-quart deep dish casserole*; set aside.

PREPARE FILLING:
In large bowl combine all filling ingredients; set aside.

PREPARE SAUCE:
In 2-qt. saucepan melt 3 tbsp. butter; stir in 3 tbsp. flour. Cook over medium-high heat, stirring occasionally until hot and bubbly (3 to 4 minutes).

Whisk in half-and-half, chicken broth, 1/2 tsp. salt and pepper. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 minutes).

ASSEMBLE AND BAKE PIE:
Stir hot sauce into filling; spoon into prepared pie crust.

Roll reserved 1/3 dough into 10-inch circle 1/8-inch thick. Place on top of pie. Flute edges to seal.

Makes 3 small slits in top crust; lightly brush top crust with milk.

Bake for 50 to 60 minutes or until golden brown.

*A 12x8-inch baking pan can be used instead of the 3-qt. casserole. Roll 2/3 dough into 18x14-inch rectangle. Roll reserved 1/3 dough into 13x9-inch rectangle.

Servings: 4-6