CRUST. Combine flour and salt in a mixing bowl. Cut butter
into flour until the mixture resembles a coarse meal. Gradually
add the water, mixing gently with a fork. Gather in a ball.
Cover with plastic wrap and chill at least 30 minutes.
FILLING. Heat broth to a boil in a Dutch oven or large
saucepan. Add vegetables, simmer 10 to 15 minutes or until
tender. Blend flour with milk; stir into broth mixture. Cook and
stir over medium heat util slightly thickened and bubbly. Stir in
cheese, chicken, poultry seasoning, salt and pepper. Heat until
cheese melts. Add peas and mushrooms. Spoon into a 10
inch (2 1/2 to 3 quart) casserole. Set aside.
On a lightly floured board, roll crust to fit top of casserole,
trimming edges as necessary. Place in casserole over filling;
seal edges. Make several slits in center of crust for steam to
escape. Bake at 425F for 40 minutes or until golden.
Originally Submitted
1/30/2018
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