2 to 4 lb. chicken

Boil chicken until done, debone, skin and cut into pieces. Save broth.

DOUGH (PASTRY)
6 c. self rising flour (Red Band)
3/4 c. Crisco
1 c. milk

Mix dough like making biscuits. Roll thin and cut into strips. Use a 11 x 14 inch pan.

To make pan, use a layer of chicken, pepper to taste, slices of butter, then strip of pastry. Repeat chicken, butter and pastry. On top, strip pastry crisscross. After pastry is finished, pour broth over pie. Cook for 1 1/2 hours at 400 degrees. Check at intervals to see if extra broth needs to be added if pie is dry.