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

Plain Pastry: Sift together flour and salt; cut in shortening with pastry blender until mixture is crumbly. Add cold water a little at a time, tossing with a fork until all the flour coated bits of shortening are dampened. Turn mixture out onto a square of wax paper or form a ball by pressing firmly. Chill pastry for easier handling. Yield: 1 dumplings recipe; 1 large or 2 medium potpies.