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Chicken Pot Pie

1 whole chicken
1 cup chicken broth
1/4 cup butter
1 tablespoon all-purpose flour

1 (10-count) can refrigerated biscuits
1 onion, chopped
1 cup chopped celery
1 can English peas and carrots

1. Boil chicken until tender. Remove meat from bones and cut into small pieces; discard skin and bones.
2. In ovenware pan, melt butter. Add onion and celery and cook over low heat for 15 minutes. Add peas and carrots.
3. Mix together broth and flour and add to vegetables. Add chicken and salt and pepper to taste.
4. Top with biscuits and bake in 425° F. oven until brown. (If desired, 1/2 cup chopped bell pepper and can of mushrooms can be added to onion and celery as it cooks).

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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