2-1/2 lb. hen or fryer, boiled
3-1/2 c. chicken broth
1 can cream of chicken soup
6 or 8 tbsp. self rising flour
salt and pepper to taste
4 hard boiled eggs, sliced
pastry for crust

Remove bone and skin from chicken, cut into chunks, heat broth, soup, salt and pepper to boiling point. Thicken with flour, mix to a smooth paste with water. Boil until thick like gravy. Arrange half of chicken and eggs in greased 13 x 9 x 2 dish filling 1/2 full. Add 1/2 liquid, top with 1/2 of pastry strips. Brown in 450°F oven. top with remaining chicken, eggs and liquid. Cover with remaining pastry strips and bake at 350°F oven for 40 minutes longer.

Yields: 10 to 12 servings.