• Cover the chicken with boiling water, cover pan and simmer until very
• tender. Cool the chicken in the liquid. When cool, remove the skin and
• bones. Thicken the liquid with flour and season to taste. Place the
• chicken in baking dish, adding the cut up eggs and pimento. Cover with
• thickened broth. If more liquid is needed, use sweet milk. Dot with but-
• ter, cover with pastry crust, and bake in 350 degree oven until brown
• 30 - 45 minutes.

CRUST:

• 1 cup flour
• 4 T. shortening
• 1/2 t. salt
• Approximately 4 T. cold water
• Sift the flour with salt, cut in the shortening and add the water, a little at a
• time. Toss lightly with fork. Roll the dough and cover the pie only.