2 whole chicken breasts
1 slice onion
Celery leaves
1/8 tsp. salt
Dash of pepper
1 tbsp. butter

WHITE SAUCE:

6 tbsp. flour
6 tbsp. butter
1 1/2 c. broth
1 c. milk

OTHER INGREDIENTS:

1 tsp. salt
1/4 tsp. pepper
1/2 c. frozen peas, cooked according to directions
Pimientos or mushrooms (optional)
1 can (10) biscuits

Stew chicken breasts for 1 hour in pot of water, add onion, celery leaves, salt, pepper and 1 tablespoon butter for flavoring. Remove chicken from pot and let cool. Remove bones and cut chicken into small pieces. Strain broth.

Make white sauce by mixing flour, butter, broth and milk over heat. Then add remaining ingredients along with chicken pieces, except biscuits. Pour mixture into 2 quart casserole. Top with 10 canned biscuits. Bake in 450 degree oven for 12 minutes.