3 lb. chicken, cut up
1 1/2 tsp. salt
1 c. chopped carrots
1 c. frozen English peas
2 1/2 c. potatoes, chopped
1/4 c. chopped celery
1/2 tsp. pepper
1/4 c. onion, chopped
3 tbsp. flour
1 can evaporated milk
1 c. mushrooms, chopped

Cover chicken with water. Add 1 teaspoon salt. Simmer for 45 minutes. Drain chicken. Keep 2 3/4 cups broth. Set chicken aside.

Add remaining ingredients to broth and cook for 20 minutes. Combine flour and milk. Add to vegetables, stirring constantly, until mixture is thickened. Remove chicken from bones. Cut into bite-size pieces. Add chicken and mushrooms to vegetables.

Spoon into 9x13x2 inch baking dish. Place biscuit topping over chicken mixture. Bake at 400 degrees for 25 minutes until biscuits are golden.

BISCUIT TOPPING:

1/2 c. shortening
2 c. self-rising flour
2/3 c. milk

Cut shortening into flour. Add milk. Roll dough out to 1/3 inch thickness.