1 lg. fryer
1 can cream of chicken soup
1 1/3 c. flour
1 egg
1/4 tsp. salt
6 tbsp. shortening
4 tbsp. sweet milk
1 tsp. baking powder

PASTRY:

Sift flour and salt. Cut in shortening until flaky. Combine milk and well beaten egg and add to flour mixture. Take 1/2 of dough and roll thin. Cut in 1 1/2 inch strips and cover chicken by criss-crossing. Sprinkle with a little black pepper and a lot of butter. Add rest of chicken and stock carefully not to disturb pastry. Roll rest of pastry and criss-cross again on top of chicken and dot with butter. Cook at 450 degrees until golden brown. When boiling chicken use enough water to have plenty of stock.