Cook 5 or 6 pound hen until done enough for meat to fall off of bones. Remove from chicken stock and cool. Remove all meat from bones and chop up coarsely.

PREPARE PASTRY AS FOLLOWS:

2 c. sifted flour
1 tbsp. salt
3/4 c. shortening

Mix well. Add enough cold water to make a stiff dough. Roll out half of dough and place in a 9 inch pie pan. Take 2 cups of chopped chicken. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in rolled crust. Add 1/2 cup of the stock in which the chicken was cooked. Sprinkle over mixture 1 tablespoon flour. Roll the other half of crust, wet the lower crust and place top over chicken mixture. Pinch or crimp edge of pie, sealing well. Cut two or three small gashes in pie for steam to escape.

Grease top of pie with melted butter. Bake at 400 degrees for 30-40 minutes or until nice and brown. Serve warm. The 6 pound hen will make three 9 inch chicken pies.