Heat oven to 375 degrees. In large bowl stir together 2 c. flour and 1/4 tsp salt. Cut in 2/3 c. 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" circle 1/8" thick. Gently fit into 3-qt (or 10" pie pan)dish casserole; set aside.

In large bowl combine all filling ingredients; set aside.

In 2-qt saucepan melt 3 tbsp. butter; stir in 3 tbsp flour. Cook over med. high heat, stirring occasionally, until hot and bubbly (3-4 min.). Whisk in half-and-half, chicken broth, 1/2 tsp salt and the pepper. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 min.). Stir hot sauce into filling; spoon into prepared pie crust. Roll reserved 1/3 dough into 10" circle 1/8" thick. Place on top of crust; lightly brush with milk. Bake for 50 to 60 minutes or until golden brown.

I always make vents in top crust, protect the edges with a pie crust cover or with foil for the first 50 minutes or so.

TIP: 12X8" baking pan can be used for 3-qt. casserole. Roll 2/3 dough into 18X14" rectangle. Roll reserved 1/3 dough into 13X9" rectangle. I make it in a pie plate, rolling it as you would for a pie crust, I use a 10" pie dish.

Also, I have used frozen peas and carrots when I don't have fresh carrots or just in a rush. I also defrost the frozen veggies first.