POT PIE DOUGH
3/4 c. of the cooled Broth (strained)
1 1/2 c. Flour
1 Egg
1/2 tsp. Salt (depending on whether the broth is salty or not)

Roll dough very thin and cut in strips. Pull the strips thin while adding to broth.

Cook chicken until done (may use the boney parts). Let chicken cool. Pick meat off the bones. Drain the broth add chicken bits. Chop onions and add to the broth. Cook broth until the onions are tender. Then add quartered potatoes and cook until they are almost done; then make the pot pie dough and add to the broth.