1 stewing chicken (4-5 lbs.), cut in pieces
1 sm. onion
2 (3 inch) pieces celery with leaves
2 tsp. salt
3 parsley sprigs
2-3 black peppercorn
1 sm. bay leaf
4 med. potatoes, peeled and quartered
4 carrots, scraped and sliced
3 stalks celery, sliced
2 sm. onions
1/4 to 1/2 tsp. salt
Biscuit dough

Place chicken in 4 quart kettle; add 1 quart water and next 6 ingredients. Cover; bring to boiling; remove foam. Cover and simmer 2-3 hours. Remove chicken from broth and cool slightly. Remove meat from bones. Cut in small pieces and set aside. Strain and cool broth and skim fat. Reserve broth (can be refrigerated at this point and finished next day). To complete chicken pie, bring broth to boiling and add next 5 ingredients. Cook, covered about 20 minutes. Remove vegetables with slotted spoon and place in deep casserole dish along with chicken pieces. Combine 1/2 cup flour and 1/2 cup water. Stir gradually into boiling broth and cook about 5 minutes. Pour over casserole. Top with cut out biscuits. Bake at 425 degrees for 15-20 minutes until biscuits are brown.