Chicken Pot Pie

Place cubes of chicken or turkey in a 2 quart casserole dish or 10inch deep dish pie plate. Set aside. In medium saucepan place broth,bay leaf, onion, celery and carrots. Simmer until carrots are tender.

Using a slotted spoon lift vegetables to a cutting board. Save chickenbroth. Chop vegetables and add to chicken. Drain mushrooms and add.

To make filling, melt butter in same pan; stir in flour until smooth(careful as it burns easily). Gradually stir in the chicken broth andcream. Cook over medium heat until thick stirring constantly. Addseasoning and pour into casserole over chicken and vegetables. Top withcrust.

BISCUIT DOUGH:

Mix flour, baking powder, sugar and salt in medium size bowl. Cut inshortening with pastry blender or 2 knives. Stir in milk and blend witha wooden spoon until soft dough forms. Turn onto a lightly flouredsurface and roll to 1/2 inch thickness. Roll dough 1/2 inch wider thantop of casserole dish. Moisten rim of casserole dish with water andplace crust over filling pressing against rim to seal. Bake 16 to 18minutes at 425 degrees until crust is golden brown.

flour celery butter baking powder vegetable sugar poultry nutmeg pepperberries