Country Chicken Pie - cooking recipe

Ingredients

1 fryer, cut up (2 1/2 to 3 lb.)
4 fryer breast halves
3 Tbsp. butter or margarine
1 pt. milk
2 to 3 drops yellow food coloring
3 c. self-rising flour
1 1/2 sticks margarine or butter
milk (enough for biscuits)

Preparation

Cook chicken pieces in salted water, just enough to cover, until done (50 to 60 minutes). Remove from water. Skin and debone meat.
Set aside.
To stock left in pot, add 3 tablespoons margarine, milk, salt, pepper and food coloring.
Heat.
Make biscuits with flour, 1 1/2 sticks margarine and milk.
Divide dough in half.
Roll out half of it thinly on floured board. Cut into long strips. Into boiling pot, drop dumplings, one at a time. When all are in, reduce heat to simmer and simmer 20 minutes without lid.
With slotted spoon, remove dumplings to greased 3-quart Pyrex dish. Top with chicken. Cover with as much of stock mixture as needed to make a juicy pie.
Roll out remaining dough. Cut into biscuits and put on top of pie.
Bake at 350\u00b0 until bubbly and brown, about 30 to 45 minutes.
Serves 6 to 10.