Chicken Pie with Biscuit Crust Poultry
First Day;
5 - 6 lb. fowl
2 carrots,cut in chunks
1 onion chopped
2 celery stalks, chopped
1 bay leaf
2 whole cloves
6 - 10 peppercorns, crushed
2 or 3 shakes of allspice
salt to taste
Next Day; 		1 onion, chopped
2 celery stalks, finely chopped
1 green pepper, deseeded and chopped fine
1/4 cup butter
1/4 cup flour
1 cup milk
6 - 8 carrots,sliced & cooked
2 cups frozen peas
1 can mushroom pieces,drained
1 recipe biscuit mix

Simmer chicken in dutch oven filled with water to 2" from top. Bring to a boil and simmer. Remove the sludge which accumulates for the first 5 minutes.Add the rest of the ingredients and simmer for 2 1/2 to 3 1/2 hours until tender when tested with a fork. Turn the chicken in the pot once or twice during cooking time. Let chicken cool in stock for 2 or 3 hours.

Remove chicken and strain the stock to remove veg. etc. Refrigerate stock. Remove skin from chicken, remove bones and cut up chicken into bite-size pieces. Set aside in the refrigerator until next day.

Remove fat from stock. Bring stock to a boil and reduce liquid to 1/2 volume. Meanwhile, chop the onion, celery and green pepper. Brown in butter. Add flour and make a roue. Gradually add milk and reduced stock. Add carrots and peas and bring to a simmer. Add cut up chicken and mushrooms. Cook until peas are tender. This is enough for 2 pies. (9" diameter deep dish ) Freeze cooled unused portion.

Butter dish or casserole. Put in chicken stew. Make up 1 biscuit mix as directed.Roll out 1/8 inch thick to fit your cass

*INGREDIENTS*

*DIRECTIONS*

casserole and carefully place on top of stew. Bake in a preheated oven at 420 F for 15 - 25 minutes or until done.

Serve with your favorite tossed salad for a complete meal.

NOTE: CHICKEN STEW

Prepare this recipe . Instead of covering with biscuit mix,keep the stew in a large stew pot and 20 minutes before serving, add dumplings. Cook, covered for 20 minutes on simmer until dumplings are done. Serve at once .

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