2 chickens (about 3 lbs. each)

Cook chickens in salted water with:

A few ribs of celery
1/2 med. onion
2 pods of garlic

When chicken is tender, cut into bite sizes.

1 c. sliced carrots
1 c. frozen corn
1 (10 oz.) pkg. frozen peas (English)
1 lg. onion, coarsely chopped
3 ribs celery
1 stick butter
1/2 c. flour
3 c. chicken broth
1 c. Half and Half
1 tsp. thyme
1 (8 oz.) can sliced mushrooms

Cook carrots in boiling water for 10 minutes; add peas and corn and cook 5 minutes more and drain. Melt butter in large saucepan; add onions and celery and cook until tender. Stir in flour, then gradually stir in broth and Half and Half. Add thyme and stir constantly until mixture thickens and comes to a boil.

Remove from heat, add chicken, carrots, peas, corn and mushrooms. Mix well and turn into a 4 quart casserole dish. Top with biscuits, crescent rolls or pastry. Bake in 400 degree oven for about 20 minutes or until the topping is browned.