6 to 8 lbs. chicken

Cover with water and boil until tender and pulls away from the bones. Save broth. Remove and cut chicken meat into bite size pieces. (Can be done ahead of time and refrigerated or frozen). To make Pot Pie:

3 to 4 qts. chicken broth
1 can cream of chicken soup
1/2 jar chicken flavored bouillon

Bring to a boil and thicken as for gravy. Add:

Chicken pieces
1 pt. frozen peas (optional)
1 pt. precooked carrot pieces (optional)

Bring to a boil, place baking powder biscuits on top. Bake at 400 degrees about 45 minutes until biscuits are golden brown.