INGREDIENTS AND DIRECTIONS:

Cook chicken or veal. Save broth.

POT PIE DOUGH:

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
1 slightly beaten egg
2/3 c. milk

Sift flour, baking powder, and salt. Mix shortening and egg into flour mixture. Add milk. Roll on heavy floured board (dough will be wet) to 1/2 inch thick. Cut into squares.

Pare and slice about 5 potatoes. Slice 1 onion, chop 2 stalks celery and some parsley. Put chicken in bottom of kettle - alternate layers of potatoes and pot pie dough - adding at random the onion, celery, parsley. Add broth to come well up the sides of the kettle, but DO NOT cover top. Add dab of butter, salt, and pepper. Cover with lid and cook 30 minutes.

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