| 1 | Milk heat oven to 375 deg. |
| 2 | In large bowl stir together 2 c. flour and ?tsp. salt. |
| 3 | Cut in 2/3 c. butter until crumbly; with fork mix in water. |
| 4 | Divide dough into 2/3 and 1/3 portions. |
| 5 | Set aside 1/3 dough. |
| 6 | Roll 2/3 dough into 14" circle 1/8" thick. |
| 7 | Gently fit into 3-qt. |
| 8 | Deep dish casserole;>>set aside. |
| 9 | In large bowl combine all filling ingredients; set aside. |
| 10 | In 2-qt. |
| 11 | Saucepan melt 3 tbsp. butter; stir in 3 tbsp. flour. |
| 12 | Cook over med. high heat, stirring ocassionally until hot and bubbly (3 to 4 min).. |
| 13 | Whisk in half-and-half, chicken broth, ?tsp. salt and pepper. |
| 14 | Continue cooking, stirring occasionally, until sauce thickens (3 to 5 min).. |
| 15 | Stir hot sauce into filling; spoon into prepared pie crust. |
| 16 | Roll reserved 1/3 dough into 10" circle 1/8" thick. |
| 17 | Place on top of pie. |
| 18 | Flute edges to seal. |
| 19 | Makes 3 small slits in top crust; lightly brush top crust with milk. |
| 20 | Bake for 50 to 60 min. or until golden brown. |
| 21 | >>>tip:12x8" baking pan can be used for 3-qt. |
| 22 | Casserole. |
| 23 | Roll 2/3 dough into 18x14" rectangle. |
| 24 | Roll reserved 1/3 dough into 13x9" rectangle. |
| 25 | This recipe makes 4 to 6 servings. |
