Deep Dish Chicken Pot Pie(Makes 8 Servings)

• 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. margarine or butter
• 1/3 c. unsifted flour
• 7 tsp. Wyler's chicken-flavor instant bouillon or 7 chicken-flavor bouillon cubes
• 1/8 to 1/4 tsp. pepper
• 5 1/2 c. milk
• 3 c. biscuit baking mix
• 1 egg yolk plus 1 Tbsp. water (optional)

1. Preheat oven to 375u0b0.
2. In a large saucepan, cook celery in margarine until tender.
3. Stir in flour, bouillon and pepper; add 4 1/2 cups milk.
4. Cook and stir until thickened and bubbly.
5. Stir in chicken, carrots, potatoes and peas; remove from heat.
6. In a medium bowl, combine remaining milk and biscuit mix; mix well. Turn 2/3 of dough into well-greased 13 x 9-inch baking dish; sprinkle with flour.
7. With floured hands, pat evenly over bottom and up sides of dish.
8. Pour chicken mixture into prepared dish. Turn remaining dough onto a well-floured surface.
9. Knead until smooth.
10. Roll out to 1/8-inch thickness.
11. Cut into eight 3-inch rounds; arrange on top of casserole.
12. If desired, beat together egg yolk and water.
13. Brush on rounds.
14. Bake 25 to 30 minutes or until crust is golden.
15. Refrigerate leftovers.

chicken, carrots, potatoes, frozen green peas, celery, margarine, flour, bouillon, pepper, milk, biscuit baking mix, egg yolk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059132 (may not work)