Chicken Pot Pie

• 3 lb. broiler-fryer, cut up
• 1 1/2 tsp. salt
• 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
• 3/4 tsp. poultry season
• 3 Tbsp. cornstarch
• 1 (5 oz.) can evaporated milk
• biscuit topping

1. Simmer chicken in water for 45 minutes or until tender.
2. Drain and reserve 2 1/2 cups broth.
3. Set chicken aside.
4. Add 1/2 teaspoon salt and add next 7 ingredients to broth and cook 20 minutes or until vegetables are tender.
5. Combine milk and cornstarch.
6. Add to vegetable mixture, stirring constantly, until thickened.
7. Add chicken, skinned and deboned, to vegetable mixture.
8. Mix well.
9. Spoon into lightly greased baking dish.
10. Roll biscuits thinly and arrange on top.
11. Use canned biscuits.
12. Bake at 400u0b0 for 25 minutes or until browned.

broilerfryer, salt, carrots, peas, potatoes, celery, white pepper, poultry season, cornstarch, milk, biscuit topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=812542 (may not work)