1) Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6).
2) Melt the butter in a medium saucepan; add flour and seasonings and stir until it is smooth and bubbly.
3) Add liquids and cook slowly until it is thickened; add chicken. Pour into pastry-lined pan.
4) Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425° for 35 minutes, or until pastry is nicely browned.
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