1 (2 1/2 - 3 lbs.) fryer chicken, 2 1/2 to 3 lbs.
2 1/2 c. all-purpose flour
3 tbsp. Crisco shortening
3 eggs
1/4 lb. butter
1 1/2 c. milk
1 tsp. baking powder
Pepper and salt to taste
Drops yellow coloring, if desired

Boil fryer in 2 1/2 quarts of salty water until ready to separate easily from bone. Remove bones, add butter, coloring, salt and pepper. Pour half of chicken and stock into a 2 quart aluminum baking dish.

To make the dough, work shortening into flour, baking powder and salt; add eggs and stir well. On a floured surface, roll dough into a thin sheet and cut into approximately 1x3 inch strips. Cook chicken and stock over low heat while layering 1/3 of the dough strips over it. Add the remainder of chicken and stock and milk and place the rest of the strips on top to form a crust. Turn up heat, allow to come to a boil, and cook for about 5 minutes.

Set in 400 degree oven until nicely browned. Reduce heat and cook for another 5 minutes.