Meat from a 5 lb. chicken (roasted, baked or boiled)

Remove from chicken and cut into medium sized pieces discarding skin, gristle and bone.

GRAVY:

6 tbsp. butter
6 tbsp. flour
2 tbsp. dry white wine
Salt, pepper to taste
Dash Kitchen Bouquet
6 c. chicken stock or bouillon

CRUST:

3 c. flour
1 1/2 c. shortening or butter
1 tsp. salt
1/2 to 1 c. milk for mixing into dough

Melt butter in saucepan, sprinkle with flour and stir allowing roux to form. Do not brown, add stock slowly and stir to prevent lumps. Simmer and stir until thickened. For crust, cut shortening into flour and salt with 2 knives or pastry mixer. Add milk slowly while stirring adding just enough to have a soft dough. Roll into size to cover pan full of chicken and gravy. Use 9 x 12 or similar size. Bake at 375 degrees until pastry is light brown.