1 cut up chicken or ham end or 2 lb. chunk
2 qt. water
1 onion, chopped
Salt and pepper
2 qts. water
1 onion, chopped

Bring to boil and cook until tender. Remove bones from chicken.

POTPIE NOODLES:

1 rounded tbsp. Crisco or butter
1 egg, beaten
2 c. flour
2/3 c. water
1/2 tsp. salt

Medium bowl, place flour; make well in center, add shortening, mix with fork; add egg beaten, water, salt. Continue to mix until soft dough forms, with well floured hands, knead or mix until smooth dough forms.

On lightly floured surface with rolling pin, roll dough 1/16 inch thick. Cut dough with knife or pastry wheel into 2 inch squares.

With broth boiling chicken or ham removed, stir pot pie, strip by strip into broth. Simmer 10 minutes. Add parsley flakes, potatoes and carrots, partially cooked before adding pot pie, are a tasty addition. Return chicken or ham to kettle.