5-7 lb. baking or stewing chicken
3 c. self rising flour
1 med. onion (opt.)
2 or 3 ribs celery (opt.)
Salt & pepper to taste
Enough hot water or broth to make stiff dough

Cut chicken in pieces. Cover with water and cook until tender and can be boned. (Can be cooked in pressure cooker 25 minutes at 15 pounds pressure.) Remove skin and bones from chicken. Discard onion and celery.

Make pastry with hot water or part broth if preferred. Let set to rise about 20 minutes. Roll on floured surface as thin as possible. Leave an hour or two, turn over during this time.

Bring broth to boil. Drop pastry by pieces into boiling broth, stir and add some pepper, until all pastry has been added.

Stir occasionally to prevent sticking and boiling over. Cook approximately 20 minutes until pastry is tender. Chicken can be added to pie or used for other dishes.