Chicken ‘N’ Biscuit Bake

• 2 cups chicken broth
• 1 pound bone-in chicken breast halves
• 1 medium onion, chopped
• 1 celery rib, cut into 1/2-inch pieces
• 1 teaspoon salt
• 1 bay leaf
• 3 tablespoons plus 1-1/2 teaspoons butter, melted
• 3 tablespoons plus 1-1/2 teaspoons all-purpose flour
• Salt and pepper to taste
• Dash ground mace
• 1/3 cup 2% milk
• 1/8 teaspoon Worcestershire sauce
• 2/3 cup plus 1 tablespoon all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 2 tablespoons shortening
• 1/3 cup 2% milk

1. In a large saucepan, combine the broth, chicken, onion, celery, salt and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until a thermometer reads 170u0b0.
2. Remove chicken from broth; cool. When cool enough to handle, remove skin and meat from bones. Discard skin and bones. Cut up meat. Strain broth. Reserve vegetables and 1 cup broth; discard bay leaf. (Discard or save remaining broth for another use.) Arrange chicken and vegetables in a greased 3-cup dish.
3. For sauce, melt butter in a saucepan. Stir in the flour, salt, pepper and mace until smooth. Gradually add the milk, Worcestershire sauce and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.
4. For biscuits, in a small bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in milk just until moistened.
5. On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick square and cut into quarters. Arrange biscuits over sauce.
6. Bake, uncovered, at 450u0b0 for 17-20 minutes or until biscuits are golden brown.

chicken broth, chicken, onion, celery, salt, bay leaf, butter, flour, salt, ground mace, milk, worcestershire sauce, flour, baking powder, salt, shortening, milk

Taken from www.tasteofhome.com/recipes/chicken-n-biscuit-bake/ (may not work)