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Chicken Pot Pie

Recipe Type:	Main Course
Ingredients:
Chicken Pot Pie Filling 6 cups cut-up Alabama-raised chicken 2 stalks celery 1 small onion, chopped Enough water to cover chicken 1 teaspoon salt 1 teaspoon pepper 1 small can Carnation milk 1/3 cup flour 1 cup melted margarine 1 teaspoon yellow food coloring   Pastry for Chicken Pot Pie 2 cups flour 1 cup Crisco 1 teaspoon salt 1 teaspoon baking powder 1/4 cup sweet milk
Directions:
Chicken Pot Pie Filling Place in pot the chicken, celery, onion, salt, pepper and water. Boil until chicken is tender. Let cook in broth. Strain broth and set aside. Remove all skin from chicken and cut into 1-inch size pieces. Add to strained broth: 1 small can Carnation milk and 1/3 cup flour, dissolve in 1 stick melted margarine. After this, if you do not have 2 quarts of the broth, add enough water to make 2 quarts. Taste at this time and season to taste. Place on stove and cook on low heat until broth is slightly thick. Add teaspoon of food coloring.   Pastry for Chicken Pot Pie Mix flour, Crisco, salt and baking powder as you would for regular pastry. Add sweet milk to make the dough. Take about 1/3 of pastry and roll it thing on a well-floured cloth or board (to make dumplings). In your cobbler pan, place the following: 3 cups chicken, 2 hard-boiled eggs, sliced, and 1 quart chicken broth. Next layer: for the top, roll the remainder of the pastry, not quite as thin as dumplings. Criss-cross pastry across the top. Brush with extra melted margarine. Bake at 400 degrees for about 1 hour, until pie is nice and brown.