1 (5 lb.) chicken
6 c. water
1 c. chopped celery
2 carrots, sliced
1 med. onion, chopped
1 can green beans
1 bay leaf
2 tsp. salt
Pepper to taste

CRUST:

1 1/2 c. cream, soured or 1 1/2 c. buttermilk
3 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt

THICKENER:

1 1/2 c. chicken fat
1/2 c. flour

Cook above ingredients 1 hour. Drain. Put broth back in pot. Discard skin and bones, cut chicken into bite size pieces. Add vegetables and chicken to broth. Skim 1/2 cup fat. Mix in small bowl with 1/2 cup flour, use this to thicken broth mixture. Cook until thickened, about 5 minutes. Pour into large casserole dish. Mix crust, spoon onto hot chicken mixture. Bake 20 minutes at 425 degrees.