1 (4 1/2 - 5 lb.) stewing chicken, cut up
3 c. water
1 clove studded onion
2 celery tops
1 tsp. salt
1 bay leaf
1 carrot
6 tbsp. flour
Dash Worcestershire sauce
1 c. light cream or evaporated milk
2 c. chicken broth
1 lb. sm. white onions
2 c. cooked carrots or peas

Baking powder biscuit dough, made from 2 cups biscuit mix (Bisquick). After you cook chicken, remove from bones, cut in bite size. Skim fat, 1/2 cup, from pan and 2 cups broth. Heat fat into saucepan, blend in flour, Worcestershire sauce, stir in cream and broth. Stir until thickened. Arrange chicken, onion and carrots in deep casserole. Pour sauce over them. Cover with biscuit dough rolled 1/4" thick. Slash crust. Bake at 425 degrees for 25 to 30 minutes. Makes 6 servings.