About 3 c. cooked chicken or turkey cubes
2 c. chicken broth
2 med. size carrots, halved
1 med. size onion
1 bay leaf
1 (4 oz.) can mushroom pieces
2 med. size celery ribs, halved
3 tbsp. butter
1/4 c. + 2 tsp. flour
1/2 c. cream or milk
1 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
1 c. frozen peas (optional)

Place cubes of chicken or turkey in a 2 quart casserole dish or 10 inch deep dish pie plate. Set aside.

In medium saucepan place broth, bay leaf, onion, celery and carrots. Simmer until carrots are tender. Using a slotted spoon lift vegetables to a cutting board. Save chicken broth. Chop vegetables and add to chicken. Drain mushrooms and add.

To make filling, melt butter in same pan; stir in flour until smooth (careful as it burns easily). Gradually stir in the chicken broth and cream. Cook over medium heat until thick stirring constantly. Add seasoning and pour into casserole over chicken and vegetables. Top with crust.

BISCUIT DOUGH:

1 1/2 c. flour
2 tsp. baking powder
1 1/4 tsp. granulated sugar
1/4 tsp. salt
1/4 c. + 2 tsp. Crisco
1/2 c. milk

Mix flour, baking powder, sugar and salt in medium size bowl. Cut in shortening with pastry blender or 2 knives. Stir in milk and blend with a wooden spoon until soft dough forms. Turn onto a lightly floured surface and roll to 1/2 inch thickness. Roll dough 1/2 inch wider than top of casserole dish. Moisten rim of casserole dish with water and place crust over filling pressing against rim to seal. Bake 16 to 18 minutes at 425 degrees until crust is golden brown.