3 1/2 lb. chicken, cooked and cut up in pieces
1 1/2 c. chicken broth
1/2 c. onion
1/3 c. butter
1/2 tsp. sage or poultry seasoning
1 1/2 c. milk
1 1/2 c. celery
1 c. chopped carrot
1/2 c. flour

Cook vegetables until soft. Melt butter in pan, stir in flour and seasoning until smooth. Remove from heat and stir in milk and 1 1/2 cup broth. Boil for 1 minutes. Stir in chicken and vegetables. Place in 2 quart casserole dish. Bake for 40 minutes or until bubbly.

BISQUETS:

1 c. flour
1/2 c. shredded Cheddar cheese
1 1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. butter
1/2 c. milk

Mix flour, cheese and baking powder and salt. Cut in butter until crumbly. Stir in milk. Drop by tablespoon onto bubbly casserole. Bake for 20 to 25 minutes at 400 degrees.