Chicken Stew-(pid)

When my oldest daughter was quite young, she loved Chicken Stew (aka Chicken Pastry, but NOT the same as Chicken and Dumplings - I'll explain sometime!). She was trying to ask for it one day and said she wanted the "Chicken with the white things". When I asked her if it was chicken and rice and if she remembered what we might have called it, she said "I think it's Chicken Stupid but we're not supposed to say "stupid" !" One of those things that sticks, so now, of course, this is our "Chicken Stew-pid" Recipe:

1 medium to large chicken (or hen - the fattier the better :) ) - boil in water and broth (see below), remove from broth, skin, debone and chop
1 - 2 cans chicken broth

Before chicken is cooking, mix together:
3 cups plain flour
1 Tbs. salt
1/4 cup vegetable oil
1/2 c. plus 1 Tbsp. cold water
Mix salt in flour. Pour oil in water and stir into flour. Mix well and divide into three balls. Roll each out as thin as possible on wax paper and let stand for 1 to 2 hours. Cut into strips and drop into hot broth. Cook for 15-20 minutes, stirring only as needed to keep from sticking. Drop chopped chicken back into pastry, stir well but gently. If needed, add a spoonful of flour mixed with cold water to the broth and return to boil to thicken.