Chicken and Dumplings

2 1/2 to 3 pounds broiler fryer,
cut up and skinned
1 tablespoon salt
1 teaspoon pepper
3/4 cup milk
1/2 cup margarine
Plain Pastry, chilled

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

Chicken and dumplings