Chicken and Vegetable Pie

3 1/3 cups water, divided
1 1/2 cups cubed potatoes, 1/2-inch cubes
3/4 tsp. salt
3 Tbsp. oil
1 small onion, thinly sliced
2 Tbsp. plus 1 tsp. all-purpose flour
1 Tbsp. instant chicken bouillon granules
1 tsp. dried parsley flakes
1/4 to 1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1 cup milk
1 1/2 cups cut-up cooked chicken or turkey
1/2 cup frozen corn
1/2 cup frozen green peas
1 can (4oz) mushroom stems and pieces, drained
1 recipe "Pastry for Two Crust Pie" at bottom of recipe

Combine 3 cups water, potatoes and salt in 2-quart saucepan. Heat to boiling. Cover. Reduce heat. Simmer about 10 minutes, or until potatoes are tender. Drain. Set aside.

Heat oil in medium saucepan. Add onion. Saute over moderate heat until tender. Stir in flour, bouillon granules, parsley flakes, thyme and pepper. Blend in milk and remaining 1/3 cup water. Cook over moderate heat, stirring constantly, until thickened and bubbly. Remove from heat. Add potatoes, chicken, corn, peas and mushrooms. Stir to break apart corn and peas. Set aside.

Preheat oven to 425*F. Prepare dough for Pastry for Two Crust Pie. Roll and fit into 9-inch pie plate as directed. Fill with chicken mixture. Top with remaining pastry; flute edges. Cut slits in top. Place in oven. Immediately reduce temperature to 325*F. Bake at 325*F, 45 to 60 minutes, or until filling is hot and crust is flaky.
4 to 6 servings.

Pastry for Two-Crust Pie:
2 2/3 cup unsifted all-purpose flour
1 tsp. salt
3/4 cup oil
6 Tbsp. milk

Combine flour and salt in medium mixing bowl. Blend oil and milk in small mixing bowl. Add to flour mixture. Stir with fork until mixture forms a ball. Divide dough in half; set one half aside. Shape remaining half into a ball; flatten slightly. Place between sheets of waxed paper. Roll to a circle at least 2 inches larger than inverted 9-inch pie plate. Fit dough into pie plate. Add filling. Roll out remaining dough. Place over filling. Trim and flute edges. Cut slits in top so steam can escape. Bake according to pie recipe.
Two 9-inch pie crusts