1 chicken, cut into pieces (legs, wings, thighs, breasts, etc.)
2 or 3 chicken flavor bouillon cubes
Frozen pastry strips

(If not available, you will have to roll out your own pastry and cut in strips or squares).

Place chicken parts in water covering chicken parts completely. Bring to a boil and then turn down burner and simmer on low until chicken is tender. Remove chicken to a platter and place two or three bouillon cubes in broth. Remove chicken from bones and set aside. Bring broth to a boil and place pastry strips in broth (1/2 package if using the frozen kind) and boil for about 10 minutes.

Taste to test doneness of pastry. Add pepper to taste to the pot pie and stir. Add boned chicken and simmer a little longer. Do not overcook because the pastry will then be gooey. It is better for it to be a little on the stiff side.