1 chicken, preferable a 4 lb. hen
1 tsp. salt
Water to cover
4 med. sized potatoes, sliced
2 tbsp. minced parsley

Pot pie dough:

2 c. flour
1/2 tsp. salt
2 eggs
2-3 tbsp. water

Cut chicken into serving pieces, cover with water and cook until tender. Season with salt. When chicken is almost soft, add the sliced potatoes. Add squares of pot pie dough and cook 20 more minutes.

To make pot pie dough, make a well in the flour and add the eggs and salt. Work together into a stiff dough; if too dry add water or milk. Roll out the dough as thin as possible, 1/8 inch, and cut in 1 inch squares with a knife or pastry wheel. Drop into the boiling broth, which should be sufficient to cover the chicken well. Add the chopped parsley. Serves 6-8.