PIE MIXTURE:

3 c. chicken stock
3 c. milk
3 tbsp. butter
3 tbsp. flour
3 or more hard-boiled eggs
3 c. chicken meat

Place chicken, split down back and pressed open as for broiling, in deep boiler with hot water to cover. Do not cut up chicken, as this turns the meat dark. Add 1 teaspoon grated onion and salt and pepper to taste. Boil until meat will fall from bones. Strip off meat and remove all skin, gristle and dark veins. Cut meat with scissors into 1 inch pieces, mix white well with dark meat. Place the stock in a pot with milk. Thicken with flour. Cook this until thick as heavy cream and pour over chopped chicken.

PIE CRUST:

3 c. sifted flour
1 c. shortening
1 tsp. salt
1 tsp. baking powder
1 egg, beaten lightly
Ice water to stick together