Chicken Potpie

From 1919:

Serge and draw chicken, cut as for frying, place in saucepan, cover with boling water, cook slowly until tender, adding:

One onion,
One carrot,
One branch celery.

Season to taste. When cooked thicken gravy slightly, turn in casserole dish and prepare a mixture as follows:

One cup water,
One-half cup shortening.

Bring to a boil, cook for five minutes, add one and a half cups sifted flour and cook until mixture forms a ball on spoon, lift to bowl and cool. Now add three eggs, one at a time, beating in each one carefully. Drop in the prepared chicken in small spoonfuls close together, bake in hot oven thirty-five minutes.
Asparagus and new peas may be served with chicken potpie.