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CHICKEN POT PIE 
1 (2 to 4 lb.) chicken, cut up
4 med. potatoes, peeled and cut into chunks
1 med. onion, diced
Salt and pepper to taste
Extras like carrots, parsley, turmeric may be added for extra flavor and color

POT PIE DOUGH SQUARES:

2 eggs
2 c. flour
Pinch of salt
2 to 3 tbsp. milk or cream

Cook chicken in 2 quarts of water until partly tender. Then add onions, potatoes, carrots, parsley, turmeric. Cook until they are completely tender. Remove chicken, remove meat from bones and set aside. Then make pot pie dough. Break eggs into flour work together adding milk or cream, to make soft dough. Roll out the dough on a floured board, roll thick or as thin as you like. Cut into 1 x 2 inch rectangles with knife or pizza cutter. Bring chicken broth to a boil. Drop squares into boiling broth and cook for 20 minutes or until tender. Return chicken to broth and serve steaming hot.
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