Chicken Pot Pie with butter crust

3 pounds chicken , cooked then diced
4 hard-boiled eggs
1 teaspoon salt
1/2 teaspoon pepper
1 can condensed Cream of Celery soup diluted with one can of broth from the chicken breasts.
2 small cans Vegall Mixed Vegetables

Crust:
1 cup all purpose flour
1/4 teaspoon salt
8 tablespoons butter or margarine (1 stick)
5 tablespoons water

Prepare crust. Mix flour and salt. Cut the butter into into the flour rapidly until it is in tiny pieces. Add half the water and work with a fork blending into the flour and butter mixture. Add enough of the rest of the water to gather the dough together in a firm ball. Wrap in plastic wrap and put in freezer for 20 minutes.

Prepare the chicken. Bring lightly salted water to a boil then reduce to a simmer and cook chicken for 20-30 minutes. Skin, bone and dice the cooked chicken. Add chicken to vegetables and use broth to dilute the celery soup.

Spray a casserole dish (3 quart) with pam. Put drained vegetables in a saucepan with the diluted soup and heat until warm. Pour vegetables into casserole. Slice eggs in half, then quarter the halves. Place over the top of the casserole.

Roll out the pastry and arrange over the top of the dish. Cut a few small slits in the top to allow steam to escape. Brush the top with beaten egg mixed with a little water to glaze.

Bake at 400 degrees for about 30-35 minutes or until the crust is golden brown.