Ingredients

4 pounds chicken, cut up
2 cups hot water
2 teaspoons salt
1/2 teaspoon pepper
1 cup celery, diced
3 carrots, diced
1/2 cup onion, chopped
1 potato, diced
3 tablespoons flour
1 1/2 cups chicken broth
3/4 cup milk
Salt and pepper to taste

Biscuit Topping:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
4 tablespoons margarine or butter
3/4 cup milk

Directions

Arrange chicken pieces in a large saucepan and cover with hot water.

Add salt, pepper, celery, carrots, onion and potato. Cover, and simmer gently for about 30 minutes, or until the chicken is tender. Remove the chicken and vegetables from the broth and reserve. Allow broth to cool, then skim off and discard the fat.

Bone and skin the chicken; cut into bite-size chunks.

Dilute the flour with a few tablespoons of the cooled broth. Stir the mixture into the broth; cook, stirring constantly until thickened. Stir in the milk; add salt and pepper to taste.

Preheat oven to 425 degrees. Arrange the chicken and vegetables in a 3- to 4-quart casserole. Pour in thickened broth. Top with Biscuit Topping. Bake for 20-25 minutes or until broth is bubbling and biscuits are brown.

For biscuit topping, combine dry ingredients; cut in margarine or butter until the mixture has the texture of cornmeal. Add milk and mix to blend. On a floured board, pat the dough out to about 1/2-inch thickness. With a knife or a biscuit cutter, cut in 2-inch circles. Makes 6-8 servings.