1 (4 1/2 - 5 lb.) ready to cook stewing chicken, cut up
3 c. water
1 clove studded onion
2 celery tops
1 tbsp. salt
1 bay leaf
1 carrot
6 tbsp. flour
Dash Worcestershire
1 c. light cream or evaporated milk
2 c. chicken broth
1/3 lb. sm. white onions, cooked
1 c. cooked, sliced carrots
1/3 lb. cooked frozen peas, drained
Baking powder biscuit dough (made from 2 c. biscuit mix)

Place chicken in large kettle with next 6 ingredients. Cover; bring to boil. Simmer 1 1/2 to 2 hours or until tender. Remove chicken from bones; cut into bite size pieces. Skim fat from broth; measure 1/2 cup fat and 2 cups broth. Heat the fat in saucepan; blend in flour; add Worcestershire sauce; stir in cream and broth. Cook over medium heat, stirring until thickened. Arrange chicken meat, onions, carrots and peas in deep casserole (3 quart); pour sauce over them. Cover with biscuit dough, rolled 1/4" thick; slash crust. Bake pie at 425 degrees, uncovered for 25 to 30 minutes. Serves 6 to 8.

May cover with biscuits or flaky pastry dough.