3 lbs. chicken thighs
1 lg. bunch carrots, chopped
2 lg. onions, chopped
5 stalks celery, chopped
1 pkg. frozen peas
Garlic powder
4-5 bouillon cubes
3 c. Bisquick
1 c. milk

Add bouillon cubes, garlic powder to chicken and water. Boil until almost done; cool. Strip meat from bones. Layer in large pan.

Add flour and water to broth and thicken to gravy consistency. Steam carrots, onions and celery. Add to chicken. Add frozen peas then add broth; mix all together well.

Mix Bisquick and milk. Put by tablespoon over chicken until almost covered. Bake in pan 1 hour, 350 degrees. Check 1/2 hour. If biscuits are browning cover with foil and continue baking.