1 tsp. Crisco to each c. of flour (1 c. makes approximately 2 to 4 servings)
dash of baking powder
dash of salt
1 egg (for 1 to 5 c. flour)
stewing chicken
several potatoes
small whole onions
pkg. frozen peas

Mix with fork Crisco, flour, baking powder, salt and egg. Add water and mix with fork until ready to roll. Roll thin and cut into squares (about 2 inches). Drop in boiling broth. (Be sure each piece is wet before adding another to prevent sticking together.) Cook stewing chicken until tender. Remove chicken from pot. Add potatoes and onions to the broth. When the broth returns to boiling, drop the above pot pie in according to directions. Cook over low heat until potatoes and onions are soft and pot pie is done (approximately 45 minutes). Fifteen minutes before it is done, add a pack of peas. Serve with the chicken or cut chicken into small pieces and add to the pot.