Chicken & Corn Pie

Pastry for a 2-crust 9-inch pie 
2 tablespoons butter 
2 tablespoons flour 
3/4 cup chicken broth or milk 
1 teaspoon salt 
Dash of pepper 
1 15oz. can Cope's corn (Heat & Serve) 
1/4 cup chopped green pepper 
2 cups cooked and boned chicken 

Line a 9-inch pie plate with pastry. 
Heat oven to 400°. Melt the butter in a small saucepan. 
Remove from heat to stir in flour. 
Add milk slowly, stirring until smooth. 
Stirring constantly, bring to boil. 
To thicken sauce, add salt, pepper, drained corn and green pepper. 
Put half of the chicken in the pastry lined pie plate. 
Cover with corn sauce, then another layer of chicken. 
Cover with top pastry and seal edge. 
Cut slits in top crust to allow steam to escape. 
Bake 10 minutes at 400°, then reduce heat to 325°and bake 30 minutes. 
Serve hot!