Directions (continued)

• Dutch oven; 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 (save remaining broth for another
• use). Discard bay leaf. Remove meat from bones; discard bones. 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-in. thickness; cut with a floured 2-1/2-in. biscuit
• cutter.
• Place biscuits on top of chicken mixture. Bake, uncovered at 400°
• for 25 minutes or until golden brown. Yield: 7 servings.