Special Pot Pie

• 1 roasting chicken, quartered
• 4 cups water
• 4 teaspoons chicken bouillon cubes
• 3 carrots, halved crosswise
• 2 medium onions
• 1 bay leaf
• 12 lb fresh mushrooms, quartered
• 2 celery ribs, halved crosswise
• 3 tablespoons butter
• 5 tablespoons flour
• 12 cup heavy whipping cream
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 cup frozen peas
• biscuit
• 1 12 cups flour
• 2 teaspoons baking powder
• 1 14 teaspoons sugar
• 14 teaspoon salt
• 5 tablespoons shortening
• 12 cup milk

1. In a Dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 20 minute Add mushrooms and celery; cover and simmer for 15 min or until chicken and vegetables are tender.
3. Remove chicken and vegetables.
4. Debone the chicken - dice and set aside.
5. Slice vegetables and set aside.
6. Strain broth and save 2 cups (discard remaining broth or save for another use).
7. Melt butter in a saucepan; stir in flour until smooth.
8. Cook and stir over medium heat until slightly thickened and bubbly.
9. 3.
10. Gradually stir in cream and reserved broth; bring to a boil.
11. Cook and stir for 2 minute Add poultry seasonings, salt, pepper, peas and reserved chicken and vegetables.
12. Pour into a 2 qt round baking dish.
13. Keep warm.
14. For biscuits - combine flour, baking powder, sugar and salt.
15. Cut in shortening until mixture resembles coarse crumbs.
16. Stir in milk, just until mixed.
17. On a floured surface, roll to 1/2 inch thickness.
18. Cut with a 2 inch biscuit cutter.
19. Place biscuits on top of chicken mixture.
20. Bake at 400 degrees for 20 min or until biscuits are golden brown.

chicken, water, chicken bouillon cubes, carrots, onions, bay leaf, mushrooms, celery, butter, flour, heavy whipping cream, poultry seasoning, salt, pepper, frozen peas, biscuit, flour, baking powder, sugar, salt, shortening, milk

Taken from www.food.com/recipe/special-pot-pie-345247 (may not work)