Slippery Chicken Pot Pie

• 1 whole cooked chicken (save all broth)
• 3 c. flour
• 2 Tbsp. Crisco
• cold water
• dash of salt and 1/2 tsp. pepper
• 4 to 5 dry chicken flavor packets (Herb-Ox or MBT)
• 2 to 3 large potatoes

1. Chicken should be cooked 1 to 2 days before pot pie is needed. In medium bowl, mix all flour, Crisco and enough cold water to form dough ball.
2. Roll out dough (fairly thin) and cut in 2 x 2-inch wedges.
3. Allow wedges to dry on wax paper for 1/2 hour. (Note:
4. Can also be done 1 to 2 hours before hand.)
5. In separate medium pan, boil potatoes (peeled and quartered) about 20 minutes. Add one packet of seasoning.
6. Remove fat from broth and place broth in large pan on low heat.
7. Bring broth to a boil; add flavor packets and deboned chicken.
8. Place each dough wedge slowly in boiling broth.
9. Lower heat to medium.
10. Pour potatoes and remaining water into the broth, allowing them to finish cooking with dough. Add salt and pepper.
11. Cook 20 to 25 minutes and serve hot with toast or rolls.
12. Serves 4.

chicken, flour, crisco, cold water, salt, chicken flavor, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975122 (may not work)