2 c. flour
2 tsp. baking powder
1 tsp. salt
1/4 c. Crisco
3/4 c. milk
4 drops yellow food coloring
Stewing chicken
1/2 lg. onion
3 stalks celery
Lg. can chicken broth
4 or 5 diced potatoes

Blend first 4 items - then add milk and food coloring. Make 4 balls of dough and roll on floured board until very thin - cut into squares about 2 x 2 inches - place pieces on floured dish - continue rolling pot pie until "there just ain't no more".

Cook stewing chicken with celery and onions. When cooked remove chicken - strain broth and return to pot with large can of chicken broth. Add Potatoes and cook 10 minutes. Remove chicken from bones.

When potatoes are almost cooked add pot pie, 1 piece at a time into boiling broth - shake the pot - then add chicken - put lid on pot and cook for 25-30 minutes. Do not remove lid until completely cooked.