for the crust, in a small bowl, mix flour and salt. Gradually add the water, mixing gently with a fork. Cut in the butter. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
For filling, place broth in a Dutch oven. Bring to a boil. Add vegetables. Reduce heat. Simmer 10 to 15 minutes or until vegetables are tender.
In a small bowl, mix flour and milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10 inch casserole, 2 1/2 to 3 quarts. Set aside.
On a lightly floured surface, roll crust to fit top of casserole, trimming edges as needed. Place crust over filling, seal edges. Makes several slits in center of crust for steam to escape. Bake at 425° for 40 minutes or until Golden Brown. Makes six servings