Anmama'S Chicken Pie

• 6 to 7 lb. whole chicken
• 1 onion
• 1 stalk celery
• 8 bouillon cubes
• 1 c. flour
• 1 c. chicken fat
• 5 c. chicken broth
• 3 c. sweet milk
• 3 hard-boiled eggs
• 12 biscuits

1. Simmer chicken, onion, celery and 3 bouillon cubes in a pot almost covered with water until chicken is tender.
2. Cool and remove meat from bone.
3. Let fat rise on stock, measure out and retain one cup of fat for later use; discard remaining fat.
4. Slowly heat chicken fat.
5. Stir in flour.
6. Add milk a little at a time, stirring constantly.
7. Add chicken broth and bouillon cubes and continue to stir with a wooden spoon until sauce thickens.
8. Place chicken pieces in bottom of 9 x 11-inch dish and cover with sauce.
9. Place sliced hard-boiled eggs on top.
10. Cover with more sauce.
11. Place biscuits or pastry on top.
12. Cook until bubbly, about 30 to 40 minutes at 350u0b0.
13. If using ready made biscuits, add these during the last 15 minutes of baking time.

chicken, onion, celery, flour, chicken fat, chicken broth, sweet milk, eggs, biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773776 (may not work)