1 whole broiler fryer chicken
2 c. water
3 celery tops
1 tbsp. salt
1 bay leaf
1 c. light cream
7 tbsp. flour
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/8 tsp. ground mace
7 tbsp. butter
12 sm. onions, cooked
1 (10 oz.) pkg. frozen peas, cooked, seasoned, buttered
Carrot Biscuits (recipe follows)

Place chicken in deep saucepan. Add water, celery, salt and bay leaf. Cover and simmer about 45 minutes or until fork can be inserted in chicken with ease. Cool. Strain and reserve broth, add water, if needed. Discard bones and skin. Cut chicken into bite sized pieces and place in large baking pan or casserole.

In small bowl mix together cream, flour, Worcestershire sauce, pepper and mace; reserve. In medium saucepan make sauce by placing flour mixture and reserved 2 cups chicken broth. Cook, stirring, about 7 minutes or until mixture is thick and bubbly. Pour sauce over chicken; top with onions; then biscuits.

Bake, uncovered in 425 degree oven about 20 minutes or until biscuits are golden. To serve, place spoonful of peas in center of each biscuit. Makes 4 servings.