1 roasting chicken
1 sm. onion, chopped
2 c. all-purpose flour
2 tbsp. solid shortening
1 tsp. salt
4 med. potatoes, quartered

1. Roast chicken, covered, in a slow oven (325 degrees) until meat falls off the bone. Drain off broth and chill to remove fat. Clean meat off bones and cut into large pieces. Set aside.

2. In a small mixing bowl place flour, shortening and salt. Mix briefly with electric mixer, then slowly add a stream of cold water just until dough forms a ball.

3. Place dough on a well-floured surface. Using a floured rolling pin, roll the dough thinly. Use plenty of flour to prevent sticking. Using a sharp knife cut the dough into approximately 2 inch squares. Let dough dry several hours, if possible. Pot-pie is good if cooked right away, but the drier it is the more broth, and flavor, it will absorb when cooked.

4. Pour broth into a large, deep pan and add enough water, or canned broth, to make 6 cups. Bring to a boil and add the potatoes and chopped onion. Cover pan and turn heat to medium to keep the broth boiling without losing too much liquid.

5. When potatoes are partially cooked, drop dough squares into boiling liquid a few at a time, working quickly and stirring occasionally to prevent them from sticking together. Make sure liquid stays boiling, adding more liquid if necessary. Reduce heat to simmer, stirring occasionally to prevent sticking. Cook for 5 minutes. Add cooked chicken and heat through.

Serves 4.