Instructions: For the chicken: Prepare and boil a hen, if possible. Add a piece of celery to the pot and about 1/4 of a sweet onion to the pot. Use best meat for the following or use boiled chicken breast quarters - with skin and bones. (Use stock in stock below. When done, remove skin, bones. Chop chicken and proceed:

Arrange chicken in bottom of baking pan. Cover with sliced boiled, Dot with butter and cover with sauce

Sauce:
Mix flour, milk, salt and pepper. Pour into boiling chicken stock. Pour sauce over the chicken and eggs. Top with pastry. Bake at 375 Degrees F. until pastry is well browned.

STOCK POT

All bony piece of chicken:
wings, backs, necks, giblets, bones from which you have removed cooked chicken

carrots, onion pieces, celery tops, etc.

Salt & Pepper to taste (Watch salt as it reduces and can be too salty)

Combine ingredients in a generous pot of hot water. Boil, strain, refrigerate. Fat comes to the top when refrigerated, so you can discard some.

HOWEVER, it is the fat that imparts flavor. LEAVE SOME.

Pie Crust:
Preheat oven to 425 Degrees F. Sift flour before measuring. Spoon into measuring cup - do not pack down. Add salt. Cut shortening in flour, leaving mixture fairly coarse. Sprinkle with water 1 Tablespoon at a time. Toss with fork. Work dough into a firm ball with hand. Press into a circle on a slightly floured surface. Roll dough to 1 inch larger than pie pan. Place on 9" pan, flute edges with a fork. Bake 10-15 minutes on until brown.

DELICIOUS!!!

Note: Although Pie Crust recipe is given below, I use Pillsbury Refrigerated Pie Crust for this. Follow directions on package. I would cook this in a 3 quart casserole and spread it out, topping it with plenty of sauce and crust.

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