6 chicken breasts
2 qt. chicken broth
12 tbsp. butter
Parsley
1 onion
Sweet marjoram
Salt and pepper to taste
2 c. cooked carrots
2 c. cooked celery
12 tbsp. flour
Biscuit crust

Place chicken, broth, parsley, celery, and onion, sweet marjoram, salt and pepper in large Dutch oven. Simmer 1 1/2 hours or until tender. Remove skin and bones; stir in broth. Cool broth. Skim off fat. Blend 12 tablespoons of butter with 12 tablespoons of flour. Cook until smooth. Add hot broth. If lumpy; strain. Add chicken, cooked carrots, and cooked celery. Turn into casserole. Cover with biscuit crust, fitting around edges and pricking top. Bake at 450 degrees until brown. Don't let crust lean too heavy on broth.