1 cut up frying chicken
1 medium onion, diced
4 celery stalks, diced
4 tbsp. butter
Biscuit mix (8 to 10 drop biscuits)
4 tbsp. flour
2 c. broth from cooked chicken
1 c. undiluted cream of chicken soup

Cook the chicken, onion, and celery in water to almost cover until chicken is tender, about 1/2 hour. Remove cooked chicken from water. Pour water into bowl through strainer and save cooked onion and celery in second bowl. Cut meat from chicken and place in 2 quart casserole.

For Gravy: Melt butter in skillet. Stir in flour. Add chicken broth, a little at a time, keeping the Gravy rather thick. Add the can of soup and the cooked onion and celery. Pour the gravy into the casserole with the chicken. Heat to bubbling in 450 degree oven. Biscuit mix may be dropped uncooked on the bubbling pie and cooked or they may be cooked separately and put on pie just before serving.

Optional: 1/2 bag of frozen peas placed throughout layers of chicken. Serves 4 or 5.