1 whole fryer (3 lbs.)
2 c. water
2 sliced carrots
2 stalks celery, sliced
1 med. onion, cut in wedges
2 env. chicken broth
1/8 tsp. pepper
1/4 c. butter
1/4 c. all-purpose flour
1 pkg. frozen peas

Combine chicken, water, carrots, celery, onion, instant broth and pepper in a medium size saucepan. Bring to a boil. Lower heat; cover; simmer until chicken is tender, about 30 minutes. Remove chicken; cool; skin and bone. Cut meat into bite size pieces; reserve. Strain cooking liquid, reserving vegetables.

Melt butter in a medium size saucepan; blend in flour until smooth. Stir in reserved cooking liquid. Cook over medium heat, stirring constantly, until sauce thickens and bubbles. Add peas; bring to boiling. Taste, add salt and pepper if necessary. Stir in reserved chicken and vegetables.

Turn mixture into a lightly greased 10 cup baking dish. Top with biscuits. Bake at 425 degrees for 15 minutes or until biscuits are brown and mixture is bubbling.