3-4 lb. chicken
Celery to taste
2 tsp. salt
2 1/2 c. water

Bring water to a boil. Simmer chicken until tender - about 30 minutes. Remove from broth and cool until easy to handle. Remove chicken from bones and dice.

SAUCE:

1/2 c. butter
1/4 c. flour
1/2 tsp. salt
2 1/2 c. broth

Strain broth - add enough water to measure 2 1/2 cups. Melt butter in large saucepan. Blend in flour and salt, stirring constantly and cook until bubbly. Gradually add broth. Continue to cook (stirring constantly) until thickened. Remove from heat.

Peel and dice 4 to 5 medium to large potatoes and 6 to 8 carrots and 1 small onion. Cook in salted water 15-20 minutes. Drain - add 1 can peas. Spoon chicken and vegetables into 8-10 cup casserole. Pour sauce over them. Bake in hot oven, 425 degrees, for 15 minutes.

BISCUIT TOPPING FOR CHICKEN POT PIE:

1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, softened
1/2 c. milk

Sift flour, baking powder and salt. Cut in butter. Add milk all at once. Stir with a fork until just blended. Turn dough onto lightly floured surface. Knead lightly 1/2 minute. Roll out to 7 inch round. Cut into 6 wedges. Arrange biscuits on top of hot chicken and vegetables. Brush top of biscuits lightly with milk. Bake another 15 minutes or until biscuits are golden.