Chicken And Dumplings - cooking recipe

Ingredients

1 large fryer, cut up
salt to taste
1 (10 1/2 oz.) can cream of chicken soup
1/2 stick oleo
7 chicken bouillon cubes
1/2 tsp. black pepper
1 box Pillsbury pie crust mix
1 c. all-purpose Gold Medal flour
1 small can evaporated milk
1/2 c. ice water

Preparation

Dumplings:
Make the day before.
Blend pie crust mix and flour with water with pastry blender.
Roll out very thin.
Cut in pieces, about 1-inch wide and 2-inches long.
Wrap in wax paper or Saran Wrap between layers.