Place chicken in a lightly greased 1 1/2-quart casserole. Sprinkle with 1 teaspoon salt and pepper. Set aside.

Combine flour, baking powder, 1 teaspoon salt, sugar, and soda in a mixing bowl, stirring well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened.

Turn dough out on a floured surface, and knead lightly 4 or 5 times. Roll dough to 1/4-inch thickness; cut into 1-inch strips.

Cover chicken with strips of dough, and dot with butter. Pour hot water evenly over top of pie. Bake, covered, at 300° for 1 1/2 hours. Remove cover, and bake an additional 20 minutes or until crust is golden brown.