Sauté onion, carrots, and celery until fully cooked.
Rinse off chicken.
Add Chicken and 5 quarts of water to large stock pan.
Add cooked carrots, onion, celery, salt, and pepper to stock pan.
Cook chicken in stock pan until completely done. Remove chicken.
Remove meat from chicken throwing away bones and skin. Set aside chicken meat.
Bring chicken broth to boil.
Add Anne's Pastry one by one to boiling water until all pastry is in pot, stirring occasionally to make sure none stick to pan.
Add in chicken meat and stir.
Chop and dice boiled egg.
Add chopped boiled egg to pastry and mix.