Prepare Crust: Preheat oven to 425 degrees F. Combine flour and salt in mixing bowl. Cut in butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs. Add 5 to 7 tablespoons ice water to moisten dough. Lightly mix together to form ball. Flatten it into a disk. Cover and refrigerate while you prepare filling.

Prepare Filling: Boil potatoes in salted water to cover until just tender, about 5 minutes. Drain, plunge in cold water to stop cooking, and drain again. Set aside.

In large ovenproof nonstick or cast-iron skillet over medium-high heat, sauté chicken and leeks in oil until chicken is white, not pink, about 5 minutes. Stir in carrots, peas, bell pepper and potatoes.

Place 2 tablespoons broth in small bowl. Stir in cornstarch to make thick paste. Set aside.

Add remaining broth to skillet. Bring to boil. Stir in cornstarch mixture. Return to boil; cook for about 1 minute, until mixture thickens and clears. Remove from heat. Stir in 1 tbsp dill. Taste and add salt and pepper, as well as remaining 1 tbsp dill, if desired.

On lightly floured surface, roll out pastry dough to form a circle at least 2 inches bigger than skillet. Cut out circle at least 1 inch bigger than skillet. Fit pastry over filling in skillet. Turn under excess dough and flute edges. Form excess dough into ball, roll flat and use cookie cutters to make decorative cutouts. Moisten with milk and firmly attach to top crust. Cut holes in top crust for steam to escape.

Bake for 25 to 35 minutes, or until top crust is golden brown. Let stand for about 10 minutes before serving.