1 large or 2 small chickens
Salt
Pepper
2 onions, quartered
3 ribs celery, quartered
2 carrots, chopped
1 cup half-and-half
4 tablespoons butter, divided
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk

Simmer chicken in water to cover with salt, pepper, onions, celery and carrots until tender.

Remove chicken from bones and cut in large chunks. Place in a 2-inch deep oblong baking dish.

Reduce stock to 2 cups. Add cream and 2 tablespoons butter. Correct seasonings. Pour over chicken in baking dish.

Sift together flour, baking powder and salt. Work in 2 tablespoons butter with pastry mixer or finger tips. Add egg and milk. Drop by spoonsful over chicken and gravy. Bake in a 400 degree F oven until batter is puffed up and brown. Cut into squares to serve.

Serves 8.