2 1/2 lbs. meaty chicken pieces
1 sm. onion, quartered
1 1/2 c. cubed potatoes
3/4 c. chopped onion
2 med. carrots, julienned
1/2 c. sliced celery
1 1/3 c. all-purpose flour
2 tsp. baking powder
1 beaten egg
1/2 c. milk
1 1/2 tbsp. butter, melted

In large saucepan, combine chicken and 3 cups water. Add the small quartered onion and 1 tablespoon salt. Bring to boiling, reduce heat. Cover and simmer about 40 minutes or until chicken is tender. Remove chicken from broth, save broth. Cool chicken, remove bones, cut meat into small pieces.

In another saucepan, cook potatoes, the chopped onion, carrots and celery, covered in small amount of boiling water for 10 minutes or until just tender. Drain.

Put chicken and vegetables into an ungreased 2 quart casserole.

For gravy, skim fat from broth. Strain broth, reserve 2 cups broth. Return broth to saucepan and heat through. Stir together 1/2 cup water, 1/3 cup flour, and 1/4 teaspoon pepper. Add to broth. Cook and stir until thickened and bubbly. Remove from heat. Cover and keep warm.

For crust, stir 1 cup flour, 2 teaspoons baking powder and 1/2 teaspoon salt. In another bowl stir together the egg, milk and melted butter. Combine with flour mixture until just moistened.

Add gravy to casserole. Drop dough in small rounds on gravy. Bake immediately 450 degrees for 10 minutes. Reduce to 400 degrees and bake 8 to 10 minutes or until golden brown. Makes 4-5 servings.