4 chicken legs
1 onion, cut up
1/2 tsp. celery seed
4 to 5 potatoes
4 c. flour
4 eggs
1 tsp. salt
Boiling water

Cook chicken legs with onion and celery seed. Remove chicken, let it cool and debone it and break into pieces. Wash potatoes and cut in half. Put into broth and bring to a boil. Cook 10 to 12 minutes. Mix pot pie dough: flour, eggs, salt and boiling water added a little at a time until dough is easy to handle. Take a small amount and roll it out as thin as possible. Cut into pieces and put into broth with potatoes. Continue until dough is used. Add chicken and simmer for 20 minutes.