This wonderful chicken pot pie feeds a lot for very little money. Its satisfying taste is worth the extra effort.

Ingredients

• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 4 cups water
• 3 medium carrots, halved widthwise
• 2 medium onions, quartered
• 4 teaspoons chicken bouillon granules
• 1 bay leaf
• 1/2 pound whole fresh mushrooms
• 2 celery ribs, cut into 1-inch pieces
• 3 tablespoons butter
• 5 tablespoons all-purpose flour
• 1/2 cup milk
• 1 cup frozen peas
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper

Biscuits

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 5 tablespoons shortening
• 1/2 cup milk

Preparation

1. Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil.
2. Reduce heat; cover and simmer for 25 minutes.
3. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
4. Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat.
5. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf.
6. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
7. 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.
8. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-quart baking dish; set aside.
9. 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.
10. 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.
11. Place biscuits on top of chicken mixture.
12. Bake, uncovered at 400° for 25 minutes or until golden brown.

Yield: 7 servings.