Cook 1 chicken (2 to 3 pounds) until tender, remove from bone and cut up. Add 1 can cream of chicken soup to stock and mix well, put 1/2 into bottom of casserole. Add 1/2 of cut chicken.

PASTRY:

1 1/2 c. plain flour
1/2 tsp. salt
1 tsp. baking powder
6 tbsp. Crisco
4 tbsp. sweet milk

Sift flour, salt, and baking powder; work in shortening until flaky. Combine milk and 1 well beaten egg, add to flour. Transfer 1/2 of dough to board; roll thin; cut into 1 1/2 inch wide strips. Cover chicken by criss cross. Have plenty of stock to make liquid. Cook at 450 degrees until golden brown, about 45 to 60 minutes.