Chicken And Biscuits Potpie

  1. Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
  2. Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
  3. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
  4. For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
  5. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
  6. Place biscuits on top of chicken mixture. Bake, uncovered at 400u0b0 for 25 minutes or until golden brown.

chicken, water, carrots, onions, chicken bouillon granules, bay leaf, fresh mushrooms, celery, butter, flour, milk, frozen peas, basil, salt, pepper, flour, baking powder, sugar, salt, shortening, milk

Taken from www.tasteofhome.com/recipes/chicken-and-biscuits-potpie/ (may not work)

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