Large Chicken Pie

• 1 family pack chicken thighs
• 1/4 c. flour or cornstarch, mixed with water
• 1/2 stick margarine
• self-rising flour
• 3/4 c. shortening
• 3/4 c. water
• 4 boiled eggs

1. Cook the chicken thighs until tender.
2. Remove from bones. Thicken the broth with the 1/4 cup flour or cornstarch mixed with water.
3. Add the margarine. Using the self-rising flour, shortening and water, make a stiff dough. Divide in half. Roll thin and place strips around sides of a greased 9 x 13-inch pan. Put chicken chunks in pan. Thinly sliced the eggs and place over the chicken. Salt to taste.
4. Pour the thickened broth over the chicken, enough to cover.
5. Roll the other half of dough and cover the chicken. Spread enough margarine over the crust to thinly cover.
6. Bake at 400u0b0 until crust is browned.

chicken thighs, flour, margarine, flour, shortening, water, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=325659 (may not work)