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Place chicken in pot, cover with cold water, put on the lid, and bring to a boil. Turn heat to low and simmer, covered, for 20 minutes. Remove from heat and let cool a bit. Take the chicken from the bone and chop into small chunks. Or, use 2 cups leftover cooked chicken, chopped. Make the sauce by melting the butter, then mixing in the flour, oregano, salt and pepper. Add water and bouillon. Cook and stir until thickened and bubbly. Remove from heat and add chicken and vegetables. Transfer to a large casserole or 9x13" pan and cover with pastry. Bake for 40-45 minutes until crust is golden brown. Let stand for 10 minutes. Pastry: mix 1-1/4 cup flour (150 g.) and 1/4 tsp. salt. Cut in 1/3 cup butter (5-1/3 Tbsp or 75 g.). Sprinkle 4-5 Tbsp. ice-cold water over mixture until it all holds together. Form into a ball, put on a sheet of parchment paper, and roll out until it's big enough to cover your casserole dish. Flip the parchment paper over on top of your dish and carefully peel the paper away from the dough. Tidy up the edges by cutting excess away with a knife or folding under.