Chicken Pot Pie

• 1 stewing chicken, cut up
• 3-4 potatoes, diced
• 1 medium onion
• 1 can cream of mushroom soup
• water
• salt & pepper to taste
• 1 tsp. parsley
• chicken bouillon (optional)
• 2 c. flour
• 1 tsp. salt
• 1 Tbsp. shortening
• 2 tsp. baking powder
• 2 eggs
• 2-3 Tbsp. water

1. In 8 qt. pan, brown chicken over medium high heat. Drain fat. Add 3 qt. water, onion, salt & pepper. Cook chicken until tender, cool and remove from bone. Dough: Cut shortening into flour, add salt, baking powder, eggs, and enough water to make a soft dough. Roll thin on floured surface. Cut into 2 inch squares and add piece by piece to boiling broth, stirring occasionally. Add soup, parsley, and potatoes. Cover and simmer until dough is cooked, about 25 minutes.

stewing chicken, potatoes, onion, cream of mushroom soup, water, salt, parsley, chicken bouillon, flour, salt, shortening, baking powder, eggs, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790382 (may not work)