2 fryers
3 ribs celery
Salt and pepper
2 tbsp. chicken bouillon
1/2 stick butter
3 c. self-rising flour
7 tbsp. Crisco
3/4 c. milk
Extra flour and extra 1 c. milk

Prepare chicken: Thoroughly wash 2 plump fryers. Cover with water in large pot (you will want lots of liquid). Add salt, pepper, and 3 whole ribs of celery, including tops if available. Simmer until chicken is tender. Cool. Remove chicken and celery from stock. Debone chicken and set aside in separate bowl. Discard skin, bones, and celery. Return stock to stove. Enhance flavor with 1 to 2 tablespoons chicken bouillon and 1/2 stick butter. Remove from heat.

Prepare pastry and dumplings: Combine 3 cups self-rising flour and 7 tablespoons Crisco until grainy texture. Add approximately 3/4 cup sweet milk. Blend well by hand. Divide dough into thirds. Choose your deepest baking dish or pan. Roll 1/3 of pastry very thin and cut a top crust that will fully cover baking dish and set this top crust aside.

Roll another 1/3 pastry very thin and cut into wide strips and line the upper sides of baking dish. Roll remainder of dough very thin and cut strips approximately 1 x 3 inches. Bring stock back to simmer. Place several strips of pastry on top of simmering broth. While these strips are cooking in batches (for about 5 minutes), begin layering your pie with alternate layers of chicken and cooked dumplings. End with layer of chicken. Make the stock into a very light gravy by stirring 3 tablespoons flour into 1 cup of milk and gradually adding to simmering stock.

Cover the layered chicken and dumplings with the gravy. (Reserve remaining gravy to serve with completed pie.) Add top crust and crimp edges together with side strips of pastry. Cut gashes in top for steam to escape. Bake in 350 degree oven approximately 45 minutes or until top is nicely browned.