OLD-FASHIONED CHICKEN POT PIE

Steps:

• Poach chicken, carrots, onions, celery and bay leaf in 5 quart dutch oven with water to cover all.
• Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes, add mushrooms to the pot.
• Simmer 10 more minutes or until chicken and veggies are cooked.
• Once cool enough to handle, remove skin from chicken and pull meat from bones.
• You should have about 4 cups.
• Coarsely chop veggies.
• To make filling: melt butter in dutch oven over low heat.
• Stir in 1/4 cup plus 2 tsp flour.
• Let mixture bubble about 3 minutes.
• Gradually stir in two cups chicken broth and the heavy cream.
• Cook over medium heat, stirring constantly until thickened.
• Add seasoning, green peas, chicken and veggies.
• Bake at 400 degrees 20 minutes.
• Meanwhile to make biscuit dough, mix 1 1/2 cups flour, baking powder, sugar and salt in a medium bowl.
• Cut in crisco with two forks until mixture resembles coarse crumbs.
• Stir in milk then beat with a wooden spoon until soft dough forms.
• Turn out onto a lightly floured surface and pat dough to 1/2 inch thickness.
• Cut into biscuits and place on top of hot chicken pie.
• Continue to bake about 15 minutes or until done.