Miss Mary's Famous Chicken with Pastry

Directions

1. In Dutch oven, combine chicken, the 3 cups water, the onion, celery, and the 1 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/4 hours or until chicken is no longer pink. Drain, reserving 3 cups broth. Discard vegetables. Set chicken aside. When cool enough to handle, remove skin and bones from chicken; discard skin and bones. Coarsely chop chicken (should have about 3 cups total). Place chicken in 2-quart rectangular baking dish; set aside.
2. In same Dutch oven, combine the 1/2 cup flour, the 1/2 cup water, and the pepper. Gradually stir the reserved broth into flour mixture. Cook and stir over medium heat until thickened and bubbly. Pour evenly over chicken in dish.
3. For pastry, in medium bowl, combine the 1 cup flour and the 1/4 teaspoon salt. Cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough into 11x6-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Brush strips with milk. Place six of the strips lengthwise across chicken mixture. Cut remaining strips in half crosswise. Place shorter strips crosswise over longer strips in dish.
4. Bake in a 450 degree F oven for 20 to 25 minutes or until pastry is golden and filling is bubbly. Makes 6 servings.