Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 7 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Place the chicken, water, carrots, onions, bouillon and bay leaf in a 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 bit-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.
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 ? inch thick; cut with a floured 2? inch biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered, at 400? for 25 minutes or until golden brown.
