Cook chicken and cut into bite size pieces. Make dumplings the night before. Dumplings: Plain flour, little Crisco, ice water. Make crust like biscuit dough.

Roll out dumplings and cut up. Place dumplings in chicken broth. Add salt, pepper and bits of butter. Cook for a few minutes on low heat. Place chicken in bottom of casserole and place dumplings on top of them. Add some broth on dumplings. Roll dough for top crust out thin and place on dumplings. Crimp around edges; cut slits in pie.

A tip: Cut strips of foil and put around edges of casserole. This will keep pie from being over brown. Bake until brown.