Homemade Chicken Pot Pie

 Crust: 2 C. flour

           1/4 tsp. salt

           2/3 C. Margarine

           1/2 C. Cold water

Sauce: 3 Tbsp.  butter
           3 Tbsp. flour
           1 C. half & half
           1/2 C. chicken broth
           1/2 tsp. salt
           1/4 tsp. pepper

Filling:  2 1/2 C. cooked and cubed chicken
           2 C. Frozen peas
           1/4 C.  finely chopped onion
           3 - 1 inch sliced carrots
           2 medium cubed potatoes

Heat oven to 375.  Stir together four and salt for crust and then cut in butter until crumbly.  Mix in water.  Divide into 2/3 and 1/2 portions and set aside the smaller portion.  Roll out 2/3 of the dough into a 14" circle about 1/8 of an inch thick.  Put it in pie dish and set aside.

Combine all filling ingredients and set aside.

In a 2 qt. saucepan, melt 3 Tbsp. butter and stir in 3 Tbsp. flour.  cook over medium high heat stirring occasionally until hot and bubble (about 3-4 min.)  Whisk in half and half, chicken broth, salt and pepper.  Cook until sauce thickens (about 3-5 min.)  Stir sauce into filling and pour into pie crust.  Roll out remaining dough into a 10" circle about 1/8 of an inch thick.  Place on top of pie, flute edges.  Make 3 slits on top and lightly brush top of crust with milk.  Bake 50-60 minutes until golden brown.