1 lg. chicken, boiled and deboned
2 qts. chicken broth
1 1/2 sticks butter
1 pt. half & half or milk
3 c. sifted flour
1 tsp. salt
1/4 c. shortening
1 egg
Milk

Place deboned chicken in broth. Cut shortening into flour with a fork and add salt, 1/2 stick butter, egg, and enough milk to make a soft pliable dough. Divide dough into 3 parts. Roll out 2 parts on floured surface until dough is paper thin. Cut into dumplings about 1 1/2 inches square. Bring broth to a rolling boil and drop in 1 stick butter. (It is important to have plenty of liquid for a good chicken pie. Additional canned broth or hot water may be added.)

Drop each dumpling singly into boiling broth. Boil dumplings until tender, 8 to 10 minutes. Add half & half, salt, and pepper to taste. Roll out third part of dough into a crust that will cover baking dish. Put crust over dumpling mixture. Rub melted butter over crust. Bake at 375 degrees until crust is brown. Serves 8 to 10.