Chicken Dumplings (serves 6)

Called "dumplings" by cooks in Sam Houston's day but generally known as "pot pie."
Usually cooked in a rich stock made from a stewing chicken, although veal stock can be used.

2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
pepper to taste
1/2 cup shortening
5-7 tbsp milk
Sift flour, baking powder, salt and pepper. Cut the shortening with 2 knives or crumble with hands until mixture looks mealy. Add milk a tbsp at a time until you have a soft ball dough.

Roll dough on a floured board about 1/8 inch thick and cut into inch-wide strips. Drop into boiling stock (2 quarts at least) and cook for 15-20 minutes.