Chicken Pot Pie

Crust (makes bottom and top layer)
3 c. flour
8 tblsp. (1 stick) butter cut in small pieces and kept cold
1 1/4 c. cold water

Mix flour and butter until crumbles form.  Mix in water to form dough.  Refrigerate for at least 2 hours.

1/4 cup olive oil

1/3 cup flour

1 cup chicken broth

2 cups milk 

3/4 tsp salt

1/2 tsp pepper 

1 tsp. red pepper

1 tsp. garlic powder

3 cups mixed vegetables

2 cups cooked, cubed chicken 

Cheese (optional)

1 egg white whisked

1. Preheat oven to 375 F. Heat oil and sift in flour slowly to form paste.  Add in broth and milk, mix and keep stirring.  Add in vegetables, chicken and spices.  Simmer while making dough.
2. Separate dough into two lumps.  One for bottom layer and one for top.  Grease bottom of 9 inch pan.  Place one layer in pan.  Brush whisked egg on top.  Place in oven for 5 minutes.
3. Remove pan from oven. Pour in filling.  Sprinkle cheese on top if desired.  Place top dough layer.  Cut in design on top layer.  Brush rest of whisked egg on top layer.
4. Bake for 45 minutes to 1 hour.