INGREDIENTS

INSTRUCTIONS

PLAIN PASTRY
Place chicken in a saucepan and cover with water; add salt and pepper, and
bring to a boil. Cover, reduce heat, and simmer 45 minutes to 1 hour or
until chicken is very tender. Remove chicken from broth, and let cool. Bone
chicken, and cut into small pieces. Place chilled pastry on a lightly
floured surface and roll thin. Cut into 3 inch strips. Bring broth to a
boil, and add milk and margarine. Drop pastry strips into boiling broth;
reduce heat, and cook 15 minutes. Keep adding pastry, stirring often to
keep the strips from sticking together. Cover and cook 6 to 8 minutes
longer; uncover and add diced chicken. Cook until thoroughly heated. Note:
If broth has not thickened, blend 1 tablespoon self rising flour and 1/2
cup water, and add to broth, stirring well. Cook over medium heat 5 to 10
minutes until mixture thickens. Yield: 6-8 servings
Plain Pastry: Sift together flour and salt; cut in shortening with pastry
blender until mixture is crumbly. Add cold water a little at a time,
tossing with a fork until all the flour coated bits of shortening are
dampened. Turn mixture out onto a square of wax paper or form a ball by
pressing firmly. Chill pastry for easier handling. Yield: 1 dumplings
recipe; 1 large or 2 medium potpies.
Posted to MC-Recipe Digest V1 #843 by MeLizaJane@aol.com on Oct 13, 1997

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“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”