Cook chicken (5 chicken breast with skin and bone). Cover with enough water to boil. Cook until the chicken slips off the bone. Pull off bone and chop into bite size pieces. Save 2 qts of water and add chicken bullion cubes to it and mix till they dissolve. (set aside for later)
Boil eggs, peel and set aside.
In large pyrex baking dish, grease with butter and cover with chopped chicken. Add sliced eggs and salt and pepper. Cover with chicken broth fill 2/3 full (do not over fill)
In large stand-up mixer, add self-rising flour, crisco, and baking powder. Mix until fine crumbs. Then add ice water 1/3 tsp at a time. Beat in between. Continue until mixture forms a soft ball and turns loose from side. Tip: Soft to touch but not to sticky. (Add small amounts of ice water if needed to achieve this feel)
Place 1/4 C flour on table and roll out dough to about 1/2" larger (on all 4 sides) than the dish. Place over pie and seal dough to side of dish. Brush or chip butter over top of pie
Bake at 350° for 30 - 40 mins or until light brown.