Deep Dish Chicken Pot Pie

• 3 c. cubed, cooked chicken
• 1 c. sliced cooked carrots
• 1 c. diced cooked potatoes
• 1 c. frozen green peas, thawed
• 1/2 c. chopped celery
• 6 Tbsp. butter or margarine
• 1/3 c. unsifted flour
• 7 chicken bouillon cubes
• 1/4 tsp. pepper
• 5 1/2 c. milk
• 3 c. biscuit baking mix

1. Preheat oven to 375u0b0.
2. In a large saucepan, cook celery in butter until tender. Stir in flour, bouillon and pepper.
3. Add 4 1/2 cups milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes and peas.
4. Remove from heat.
5. In medium bowl, combine remaining milk and biscuit mix.
6. Mix well.
7. Turn 2/3 of the dough into well-greased 13 x 9-inch baking dish. Sprinkle with flour.
8. With floured hands, pat evenly over bottom and sides of dish.
9. Pour chicken mixture into prepared dish. Turn remaining dough onto a well floured surface.
10. Knead until smooth.
11. Roll out to 1/8-inch thickness. Cut into 8 (3-inch) rounds.
12. Arrange on top of casserole.
13. Bake 25 to 30 minutes or until crust is golden. Refrigerate leftovers.

chicken, carrots, potatoes, frozen green peas, celery, butter, flour, chicken, pepper, milk, biscuit baking mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1084825 (may not work)