• Melt butter in a large size saucepan. Saute the scallions,onions, carrots and potatoes 5 - 7 minutes. Sprinkle flour over top the vegetables, stir and cook another 2-3 minutes. Stir in 3 cups chicken broth plus 2 cups shredded chicken. Add salt and pepper. Stir to combine. Add 1/4 cup half and half, simmer for 5 minutes until thickened.  

  Pour the chicken filling into a pie plate, let filling cool before topping with the all butter pie crust. Bake at 375 degrees for 35 - 40 minutes or until crust is browned on top. Serve immediately.

For the all butter pie crust

• I have mixed the flour and salt in a bowl and put it in the freezer as well. having all the ingredients very cold is the key to making this butter crust.

  In a large bowl, combine flour and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  

  I've never waited 4 hours for it to refrigerate, 2 hours is the longest refrigeration time I've ever given the dough before using it the same day. I have made it and placed it in the fridge overnight to use the next day or two.
  

  Roll dough out to fit a 9 inch pie plate.  After the filling has cooled , place the crust over the filling, crimp and bake at 375 degrees for 35 - 40 minutes or until lightly browned on top. let the Chicken Pie cool 10 - 15 minutes before cutting and serving.