Turn the stove to high heat now. Bring the water to a rolling boil. This starts the cooking process very quickly.

Reduce the heat to a low simmer. Cook the chicken until it is very tender. This usually takes about forty-five minutes.

Remove the chicken from the pot carefully. Let the meat cool on a large plate. Keep the liquid in the pot for later.

Mix your flour and shortening in a bowl. Add a little ice water to the mix. Stir until a soft dough starts to form.

Roll the dough out on a floured surface. Make it about one-eighth inch thick. Cut the dough into one-inch wide strips.

Bring the chicken broth back to a boil. Drop the pastry strips into the liquid slowly. Do not stir them too hard or fast.

Pick the chicken meat off the bones. Shred the meat into bite-sized pieces. Discard the skin and all the bones.

Add the shredded chicken back into the pot. Let everything simmer for ten more minutes. The sauce will become thick and creamy.