Southern Chicken Pie - cooking recipe

Ingredients

8-10 c. self-rising flour (I use White Lily)
1/4 to 1/2 c. cooking oil
2 1/2 to 3 c. boiling water
6-8 c. chicken broth
1 fryer, boiled until tender, skin and bones removed
3-4 boiled eggs, chopped
salt and pepper
oleo, softened

Preparation

Dumplings:
Sift flour into large bowl.
Makes nest in center.
Pour cooking oil into nest.
Pour boiling water into nest and mix with a spoon to blend flour, oil and water.
Make into a thick paste.
When cool enough, knead dough and slap with hand 8 or 10 times to bond.
Pinch or break off 3-4 inch portions, slap and transfer to floured cutting board.
Roll with rolling pin until it reaches the thickness you desire.
Cut into strips. Break into 1 1/2 to 2 inch pieces.
Drop into boiling chicken broth at low heat.
May add water, if needed, to add all the dumplings. Salt and pepper to taste.
When all the dumplings desired have been made, the last wad of dough will be for the top crust.
Roll just like dumplings.
Cut into strips.