1 broiler/fryer chicken (3 to 3-1/2 lb.), quartered
4 c. water
4 tsp. chicken bouillon granules
3 carrots, halved crosswise
2 medium onions
1 bay leaf
1/2 lb. fresh mushrooms, quartered
2 celery ribs, halved crosswise
3 tbsp. butter
5 tbsp. all-purpose flour
1/2 c. heavy cream
1 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
1 c. frozen peas

In a Dutch oven or soup kettle, combine the first 6 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. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.)

Melt butter 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.

Biscuits:

1-1/2 c. all-purpose flour
2 tsp. baking powder
1-1/4 tsp. sugar
1/4 tsp. salt
5 tbsp. shortening
1/2 c. milk

Combine flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to 1/2-inch thickness. Cut with a 2-inch biscuit cutter.

Place biscuits on top of chicken mixture.

Bake at 400°F for 20 minutes or until biscuits are golden brown.