1 medium chicken/rooster or 4 chicken/rooster breast halves, boned
5 tablespoons all-purpose flour
salt and fresh ground pepper, to taste
3 hard-boiled fresh eggs
1 small jar diced pimiento
3 tbs butter

1 cup flour
4 tablespoons crisco shortening
1/2 teaspoon salt
4 tablespoons cold water

Cover chicken/rooster with boiling water. Cover; simmer until very tender. Cool chicken/rooster in liquid. Remove skin and bones. Thicken liquid with flour and season with salt and pepper. Place chicken/rooster in a baking dish; add cut-up eggs and pimientos. Cover with thickened broth.
Crust: Sift flour with salt; cut in shortening. Add water a little at a time; toss lightly with a fork. Roll out; place on top of the chicken mixture. Cut vents to allow steam to escape. Bake at 350 degrees 30 to 45 minutes or until brown.