1 chicken
Salt
Pepper
3 c. sifted self-rising flour
1/2 c. shortening
1 c. buttermilk

Salt, pepper and stew a chicken until the meat is falling from the bones. Remove all bones and cut the meat into bite size pieces. Bring the broth to a gentle bubbling boil.

Put flour in a large bowl. Add shortening and cut it into the flour with a fork. Add the buttermilk, a little bit at a time, while stirring constantly with a fork. When this mixture becomes a stiff dough, turn it out on a floured dough board (or clean counter).

Knead lightly and roll out fairly thin. Cut into strips. Break and drop the strips into the broth making sure that the pieces are submerged in the broth. Be very gentle with the dumplings or you will have "mush". Add the meat.

If you want chicken pie, pour the meat and dumplings in a large pan. Roll out a crust and place over the top of the mixture. Bake at 350 degrees until the crust is brown.