Biscuit-Topped Chicken Pot Pie

• 3 chicken breasts
• 6 cups water
• 3 stalks celery
• 1/2 onion, quartered
• 1 teaspoon poultry seasoning, to taste
• 1 teaspoon salt, to taste
• 1/2 teaspoon black pepper, to taste
• 1 1/2 tablespoons chicken base (such as Minor's)
• 2 cups carrots, peeled and diced
• 3 cups potatoes, peeled and diced
• 1/2 teaspoon black pepper, to taste
• 1 teaspoon salt, to taste
• 1 teaspoon onion powder, to taste
• 3/4 teaspoon poultry seasoning, to taste
• 1/2 cup onion, coarsely chopped
• 1 cup frozen peas, thawed
• 1/2 cup celery, coarsely chopped
• 1 (12 ounce) can evaporated milk
• 1/3 - 1/2 cup flour (or enough to thicken sauce as desired)
• BISCUIT TOPPING
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3/4 cup milk

1. Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
2. Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
3. In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
4. Biscuits:.
5. In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.

chicken breasts, water, stalks celery, onion, poultry seasoning, salt, black pepper, chicken base, carrots, potatoes, black pepper, salt, onion powder, poultry seasoning, onion, frozen peas, celery, milk, flour, biscuit topping, flour, baking powder, salt, shortening, milk

Taken from www.food.com/recipe/biscuit-topped-chicken-pot-pie-142065 (may not work)