Special Pot Pie

1. 1

   In a Dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil.

2. 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. 3

   Remove chicken and vegetables.

4. 4

   Debone the chicken - dice and set aside.

5. 5

   Slice vegetables and set aside.

6. 6

   Strain broth and save 2 cups (discard remaining broth or save for another use).

7. 7

   Melt butter in a saucepan; stir in flour until smooth.

8. 8

   Cook and stir over medium heat until slightly thickened and bubbly.

9. 9

   3.

10. 10

    Gradually stir in cream and reserved broth; bring to a boil.

11. 11

    Cook and stir for 2 minute Add poultry seasonings, salt, pepper, peas and reserved chicken and vegetables.

12. 12

    Pour into a 2 qt round baking dish.

13. 13

    Keep warm.

14. 14

    For biscuits - combine flour, baking powder, sugar and salt.

15. 15

    Cut in shortening until mixture resembles coarse crumbs.

16. 16

    Stir in milk, just until mixed.

17. 17

    On a floured surface, roll to 1/2 inch thickness.

18. 18

    Cut with a 2 inch biscuit cutter.

19. 19

    Place biscuits on top of chicken mixture.

20. 20

    Bake at 400 degrees for 20 min or until biscuits are golden brown.

* Per serving · 4 servings · Values may vary.