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1
Prepare chicken: Thoroughly wash 2 plump fryers.
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2
Cover with water in large pot (you will want lots of liquid).
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3
Add in salt, pepper, and 3 whole ribs of celery, including tops if available.
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4
Simmer till chicken is tender.
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5
Cold.
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6
Remove chicken and celery from stock.
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7
Debone chicken and set aside in separate bowl.
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8
Throw away skin, bones, and celery.
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9
Return stock to stove.
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10
Enhance flavor with 1 to 2 Tbsp.
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11
chicken bouillon and 1/2 stick butter.
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12
Remove from heat.
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13
Prepare pastry and dumplings: Combine 3 c. self-rising flour and 7 Tbsp.
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14
Crisco till grainy texture.
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15
Add in approximately 3/4 c. sweet lowfat milk.
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16
Blend well by hand.
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17
Divide dough into thirds.
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18
Choose your deepest baking dish or possibly pan.
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19
Roll 1/3 of pastry very thin and cut a top crust which will fully cover baking dish and set this top crust aside.
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20
Roll another 1/3 pastry very thin and cut into wide strips and line the upper sides of baking dish.
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21
Roll remainder of dough very thin and cut strips approximately 1 x 3 inches.
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22
Bring stock back to simmer.
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23
Place several strips of pastry on top of simmering broth.
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24
While these strips are cooking in batches (for about 5 min), begin layering your pie with alternate layers of chicken and cooked dumplings.
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25
End with layer of chicken.
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26
Make the stock into a very light gravy by stirring 3 Tbsp.
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27
flour into 1 c. of lowfat milk and gradually adding to simmering stock.
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28
Cover the layered chicken and dumplings with the gravy.
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29
(Reserve remaining gravy to serve with completed pie.)
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30
Add in top crust and crimp edges together with side strips of pastry.
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31
Cut gashes in top for steam to escape.
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32
Bake in 350 degree oven approximately 45 min or possibly till top is nicely browned.
