4 c. cooked chicken (hen is best)
3 tbsp. flour
2 c. chicken stock
1/2 c. milk
4 tsp. butter
6 small onions
1 c. chopped celery
4 hard-boiled eggs
1 recipe Biscuit Crust (recipe follows)

Cook chicken. Add celery and onions (makes good stock). Melt butter in saucepan. Add flour and stir to a smooth paste. Add chicken stock and milk gradually. Cook until thickened, stirring constantly. Season with salt and pepper to taste. Turn into baking dish. Add sliced, boiled eggs. While still hot, cover with biscuits made very light and cut into desired shapes.

Bake 15 to 20 minutes in hot oven at 375°F to 400°F.

Biscuit Crust:

2 c. flour
2 tsp. baking powder
1 tsp. salt
5 tbsp. shortening
1/2 c. milk

Mix all ingredients into a soft dough. Turn out on floured board. Roll to 1/4-inch thickness. Brush with cream or melted butter. Cut into desired shapes. Place on top of chicken pie and bake.