Special Pot Pie

Directions

1. 1
   In a Dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil.
2. 2
   Reduce heat; cover and simmer for 20 minute Add mushrooms and celery; cover and simmer for 15 min or until chicken and vegetables are tender.
3. 3
   Remove chicken and vegetables.
4. 4
   Debone the chicken - dice and set aside.
5. 5
   Slice vegetables and set aside.
6. 6
   Strain broth and save 2 cups (discard remaining broth or save for another use).
7. 7
   Melt butter in a saucepan; stir in flour until smooth.
8. 8
   Cook and stir over medium heat until slightly thickened and bubbly.
9. 9
   3.
10. 10
    Gradually stir in cream and reserved broth; bring to a boil.
11. 11
    Cook and stir for 2 minute Add poultry seasonings, salt, pepper, peas and reserved chicken and vegetables.
12. 12
    Pour into a 2 qt round baking dish.
13. 13
    Keep warm.
14. 14
    For biscuits - combine flour, baking powder, sugar and salt.
15. 15
    Cut in shortening until mixture resembles coarse crumbs.
16. 16
    Stir in milk, just until mixed.
17. 17
    On a floured surface, roll to 1/2 inch thickness.
18. 18
    Cut with a 2 inch biscuit cutter.
19. 19
    Place biscuits on top of chicken mixture.
20. 20
    Bake at 400 degrees for 20 min or until biscuits are golden brown.