1 stewing chicken, cut up
3 c. water
1 med. onion, peeled & diced
2 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1/2 c. flour
1 2/3 c. canned milk
2 c. carrots, cooked
1 lb. white onions (sm.)

Cook chicken in large kettle with next 5 ingredients. Bring to a boil. Simmer for 1 1/2 to 2 hours. Remove chicken from broth; cool. Strain broth; cool. Remove chicken from the bones. Leave in rather large chunks. Skim fat from broth. (Use any remaining broth if needed.) Heat 1/2 cup fat in big saucepan; blend in flour and 2 1/3 cups of broth and milk; cook, stirring constantly until thickened. Boil 1 minute. Add chicken, carrots, small onions and pepper, if needed. Reheat. Pour into a 3 quart dish. Arrange uncooked Baking Powder Biscuits on top. Bake in very hot oven, 450 degrees, for 20 to 25 minutes or until biscuits brown. Makes 6 to 8 servings.

BAKING POWDER BISCUITS:

2 1/2 c. sifted flour
4 tsp. baking powder
3/4 c. milk (about)
1/2 tsp. salt
1/3 c. shortening

This makes about 16 biscuits. Bake at 450 degrees for 12 minutes.