Chicken and Biscuits Pot Pie

(Courtesy of Taste of Home)

Ingredients:
1 broiler/fryer chicken (3-4 lbs.), cut up
4 c. water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 tsp. chicken bouillon granules
1 bay leaf
1/2 lb. whole fresh mushrooms
2 celery ribs, cut into 1-inch pieces
3 Tbsp. butter
5 Tbsp. all-purpose flour
1/2 c. milk
1 c. frozen peas
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
BISCUITS:
1 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. sugar
1/4 tsp. salt
5 Tbsp. shortening 
1/2 c. milk

Directions:
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 the chicken is tender.

Remove chicken; allow to cool.  Strain broth, reserving vegetables; skim fat.  Set aside 2 c. 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.

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 quart baking dish; set aside.

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.

Turn onto a lightly floured surface; knead 8-10 times.  Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter.

Place biscuits on top of chicken mixture.  Bake, uncovered at 400 degrees for 25 minutes or until golden brown.