5 lbs. skinless, meaty chicken pieces (breast and thighs)
1 lg. onion, quartered
2 1/2 c. cubed potatoes
1/2 c. finely chopped onion
4 med. carrots, cut into strips (1 1/2 c.)
1 c. sliced celery
2/3 c. flour
2 c. flour
3 tbsp. butter, melted

In Dutch oven cook chicken and 6 cups water. Add the 1 quartered onion and 1 tablespoon salt. Cook until chicken is tender. Remove chicken from broth, reserving broth. Cool chicken. Remove chicken from bones, then cut meat into small pieces.

In another saucepan cook potatoes, add the 1 1/2 cups onion, carrots and celery, covered in a small amount of boiling water for 10 minutes or until just tender. Drain, divide chicken and vegetables between 2 ungreased 2 quart casseroles.

For gravy - skim fat from broth. Strain broth, reserve 4 cups. Return broth to saucepan and heat. Stir together 1 cup water, 2/3 cup flour and 1/2 teaspoon pepper; add to broth, cook and stir until thickened and bubbly. Remove from heat; cover and keep warm.

For crust - in large mixing bowl stir together remaining 2 cups flour. In medium bowl combine milk and melted butter. Stir until just moist. Divide gravy between 2 casseroles. Drop dough in small rounds on top hot gravy.

Bake casseroles immediately in a 450 degree oven for 20 minutes, reduce heat to 400 degrees and bake 8 to 10 minutes or until golden brown. Serve warm.