1 (3 1/2-4 lb.) chicken
4 med. size potatoes, peeled and cut into chunks
1 onion, diced
Salt and pepper to taste
Pot pie squares

POT PIE DOUGH:

2 eggs
2 c. flour
2-3 tbsp. milk or cream

Cook the chicken in two quarts water until it is partly tender. Then add the onion and potatoes and cook until they and the chicken are completely tender. Remove meat from bones and set aside. Bring broth to a boil. Drop pot pie squares into boiling broth and cook 20 minutes or until tender. Return chicken to the broth and serve steaming hot.

FOR POT PIE DOUGH: Break the eggs into the flour, work together, adding the milk or cream to make a soft dough. Roll out the dough as thin as possible and cut into 1 x 2 inch rectangles with a knife or pastry wheel. Drop into boiling broth.