Chicken Potpie

I tried a new Chicken Potpie recipe last week that I got out of the taste of home magazine. It was a little more work than I had originally planned, but it was well worth it.

1 broiler/fryer chicken (3-4 lbs.). cut up (i just used chicken breasts)
4 cups water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 tsp. chicken bouillon granules
1 bay leaf
1/2 lb. whole fresh mushrooms
2 celery ribs, cut into 1 inch pieces
3 T. butter
5 T. flour
1/2 c. milk
1 c. frozen peas
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper

Biscuits:
1 1/2 c. flour
2 tsp. baking powder
2 tsp. sugar
1/4 tsp. salt
5 T. shortening
1/2 c. milk

Place chicken, water, carrots, onions, bouillon and bay leaf in pot; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.

Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth. Discard bay leaf. Chop vegetables and cut chicken into bite size pieces.

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. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2 qt. baking dish; set aside.

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. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2 inch thickness; cut with a biscuit cutter.

Place biscuits on top of chicken mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden brown. Enjoy!