1 lg. fryer (or equal chicken parts 2 1/2 to 3 lb.)
4 to 5 c. water
1 1/2 tsp. salt
1 tsp. oregano
1 chicken bouillon cube
Black pepper to taste
1 c. diced carrots
1 c. cut up celery
1 onion, chopped
1 c. chopped potatoes
1/2 c. peas
4 to 5 tbsp. flour
1/4 c. milk
1 can cream of chicken soup (undiluted)
12 to 14 biscuits (can use canned)

Cook large fryer in water with salt, oregano, bouillon and pepper until tender. Remove chicken from bone in bite size pieces. Set aside. Now cook carrots, celery, onion and potatoes in broth until tender, about 30 minutes. Then add peas. Beat flour in the milk. Add to broth and vegetables to thicken. Add the soup and chicken pieces. Pour into baking pan (8 x 12). Top with biscuits. Bake at 400 degrees until biscuits brown.