Special Chicken Potpie

1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered

4 cups water

4 teaspoons chicken bouillon granules

3 carrots, halved crosswise

2 medium onions

1 bay leaf

1/2 pound fresh mushrooms, quartered

2 celery ribs, halved crosswise

3 tablespoons butter or margarine

5 tablespoons all purpose flour

1/2 cup whipping cream

1 teaspoon poultry seasoning

1 teaspoon salt

1/4 teaspoon pepper

1 cup frozen peas

BISCUITS:

1-1/2 cups all purpose flour

2 teaspoons baking powder

1-1/4 teaspoons sugar

1/4 teaspoon salt

5 tablespoons shortening

1/2 cup milk

DIRECTIONS:

In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain both; reserving 2 cups. (Discard remaining broth or save for another use.) Melt butter in a saucepan; stir in flour until smooth. Cook and stir over edium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to 1/2 in. thickness. Cut with a 2 in biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400 for 20 minutes or until biscuits are golden brown.

Yields 6-8 servings