4-5 lb. stewing chicken
Salt & pepper to taste
1 tsp. saffron (optional)
1/2 c. celery, diced
6 potatoes, grated
4 sm. onions, diced
1/2 c. parsley

POT PIE DOUGH:

2 c. flour
1/2 tsp. salt
3 tsp. shortening

Cook chicken, celery, onions, saffron, salt and pepper until tender in water. Remove chicken from bone. Put back into broth with potatoes and parsley. Cook about 20 minutes. Add enough water to cover by about 1 inch and bring to boil.

Dough: Mix ingredients, roll out on floured board. Cut into 2 inch squares. Drop into boiling chicken mixture. Cook, covered, 20 minutes.