Biscuit-Topped Chicken Pie

• 1 (3 lb.) chicken, cut up
• 1 1/2 tsp. salt, divided
• 1 c. chopped carrots
• 1 c. frozen English peas
• 2 1/2 c. diced potatoes
• 1/4 c. chopped celery
• 1/2 tsp. white pepper
• 1 tsp. onion powder
• 3/4 tsp. poultry seasoning
• 3 Tbsp. all-purpose flour
• 1 (5 oz.) can evaporated milk
• 1 c. chopped fresh mushrooms
• Biscuit Topping (see recipe)
• butter or margarine, melted (optional)

1. Place chicken in a Dutch oven.
2. Cover with water and 1 teaspoon salt.
3. Bring to a boil.
4. Cover, reduce heat and simmer 45 minutes or until tender.
5. (Can cook chicken in pressure cooker for about 20 minutes.)
6. Drain chicken, reserving 2 3/4 cups broth. Set chicken aside.
7. Add remaining 7 ingredients and 1/2 teaspoon salt to broth and cook 20 minutes or until vegetables are tender.

chicken, salt, carrots, peas, potatoes, celery, white pepper, onion powder, poultry seasoning, flour, milk, fresh mushrooms, biscuit topping, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083433 (may not work)