Chicken Pot Pie

• 1 whole fryer (3 lb.)
• 2 c. water
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 medium onion, wedged
• 9 oz. frozen peas
• 2 chicken bouillon cubes
• 1/8 tsp. pepper
• 1/4 c. margarine
• 1/4 c. flour

1. Combine chicken, water, vegetables (except peas), bouillon cubes and pepper in a large saucepan. Bring to a boil and simmer until chicken is tender. Remove chicken and discard skin and bones.
2. Pour remaining ingredients through a sieve, reserving vegetables and broth.
3. Melt margarine in a saucepan.
4. Blend in flour until smooth. Stir in reserved liquid with a wire whisk and stir constantly until sauce thickens and bubbles.
5. Add peas. Taste for salt and pepper.
6. Stir in chicken and vegetables.
7. Pour into a buttered casserole. Top with cheese biscuit crust.
8. Bake at 450u0b0 for 15 minutes or until liquid is bubbly and biscuits are brown.

fryer, water, carrots, stalks celery, onion, frozen peas, chicken bouillon cubes, pepper, margarine, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313613 (may not work)