6 chicken breasts
5 c. water
3 tbsp. butter
1/4 c. all-purpose flour
1 c. sour cream
1/2 c. half & half or milk
1/2 tsp. salt
3/4 c. plus 1 tbsp. shortening
6-8 tbsp. cold water
3 hard boiled eggs
Parsley

Boil chicken 40 minutes; drain (reserve 1 1/2 cups broth). Debone and cut chicken into bite size pieces. Melt butter on low heat. Add flour; stir until smooth. Cook 1 minute, stirring constantly, gradually add broth, then sour cream, milk, and salt and pepper; stir until smooth. Add chicken; set aside.

Combine flour and salt; cut in shortening until mixture resembles coarse meal. Sprinkle cold water slowly, stirring with fork. Roll out 2/3 of dough into 13 x 17 inch rectangle. Place in 9 x 12 x 2 inch baking dish; trim. Roll out remaining dough 1/8 inch thick; cut into strips. Pour chicken mixture into pastry. Top with sliced eggs; sprinkle on parsley. Arrange strips lattice style over parsley; seal edges. Bake at 400 degrees for 35 minutes. Let sit 15 minutes before serving.