Chicken Pot Pie

• 5 lb. chicken, cut up (stewing)
• 3 cups water
• 1 medium onion (chopped)
• handful celery tops
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 1/2 cup flour
• 1 2/3 cups undiluted evaporated milk
• 2 cups cooked sliced carrots (canned carrots will work)
• 1 lb. cooked, small onion
• baking powder biscuits (or 1 can biscuits)

1. Place chicken in large pan with next 6 ingredients.
2. Cover and bring to boil.
3. Simmer 1 1/2 to 2 hours or until tender. Remove bones from chicken.
4. Cut into bite-sized pieces.
5. Skim fat. Measure 1/2 cup fat and 2 1/2 cup of broth.
6. Blend in flour. Stir in broth and milk.
7. Cook.
8. Pour all in baking dish.
9. Top with biscuits.
10. Bake for 20 minutes in 450 degree oven.

chicken, water, onion, handful celery, salt, pepper, bay leaf, flour, milk, carrots, onion, baking powder biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38728 (may not work)