INGREDIENTS:

4 c. flour
Dash of salt
5 to 6 eggs
1 tsp. celery seed or real celery, diced (amount desired)
Water – add until stiff or well mixed

DIRECTIONS:

Cook 1 large chicken fully. Then remove from bones. Put chicken back in broth. Add some water to broth, then roll out pot pie very thin, cut into square pieces. Then drop into broth (boiling). Then cook about 1/2 hour or until done.

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