Ingredients:

1 chicken 3 to 3 ½ pounds, quartered
4 cups water
4 teaspoons chicken bouillon granules
3 carrots, halved crosswise
2 medium onions
1 bay leaf
½ pound fresh mushrooms, quartered
2 celery ribs, halved crosswise
3 tablespoons margarine
5 tablespoons flour
½ cup whipping cream
1 teaspoon poultry seasoning
1 teaspoon salt
¼ teaspoon pepper
1 cup frozen peas

Biscuits

1 ½ cups flour
2 teaspoons baking powder
1 ¼ teaspoons sugar
¼ teaspoon salt
5 tablespoons shortening
½ cup milk

Directions:

In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables. De-bone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) Melt margarine in a saucepan; stir in flour until smooth.

Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2 quart round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar, and salt.