1 (4 lb.) chicken, cut up
12 c. water
1 1/2 tsp. salt
1/2 tsp. pepper
1 rib celery, diced
4 medium thin-skin potatoes, peeled and quartered (about 1 lb.)
1 lg. onion, coarsely chopped
4 lg. carrots, cut into 1 inch disks
2 tbsp. chopped parsley
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. solid vegetable shortening
1 egg, beaten
1/3 c. water

Simmer chicken in water with salt, pepper, and celery about one hour or until tender. As chicken cooks, skim surface occasionally. Lift chicken from pot and remove skin and bones. Return meat to pot. Add potatoes, onions, and carrots. Bring to boil and cook 15 to 20 minutes. Stir in parsley.

As chicken and vegetables boil, prepare pot pie by combining flour, salt, and baking powder. Cut in shortening until mixture is cracker-meal fine. Stir in egg and water. Use a rolling pin to roll out dough very thin (about 1/8th inch) on lightly floured board. Cut into 2 inch squares. Drop squares in boiling water with chicken and vegetables. Cover and cook another 15 to 20 minutes. Serve in wide bowls. Serves 6.