Bring chicken, water and salt to boil in a dutch oven; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and chop chicken; set aside. Skim fat from broth, reserving 2 cups broth. Melt butter in a large skillet. Add onions and next four vegetables; cook stirring constantly, 10 minutes or until carrots are tender. Add flour, stirring until smooth. Gradually add reserved broth and half n half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in chopped chicken, 1 ts salt, and pepper. Pour into a lightly greased 11-x7-x1 1/2-inch baking dish; set aside. Unfold 1 piecrust, and press out fold lines; sprinkle with 1 ts flour, spreading over surface.

Roll pastry into a 12-x8-inch rectangle; place over filling. Fold edges under and crimp; cut slits in top to allow steam to escape. Bake at 400 F for 30 minutes or until golden brown, covering edges with aluminum foil after 20 minutes to prevent excess browning.

chicken shape from remaining piecrust and place on top of pie, if desired.