Chicken Pot Pie - cooking recipe

Ingredients

1 whole fryer (3 lb.)
2 c. water
2 carrots, sliced
2 stalks celery, sliced
1 medium onion, wedged
9 oz. frozen peas
2 chicken bouillon cubes
1/8 tsp. pepper
1/4 c. margarine
1/4 c. flour

Preparation

Combine chicken, water, vegetables (except peas), bouillon cubes and pepper in a large saucepan. Bring to a boil and simmer until chicken is tender. Remove chicken and discard skin and bones.
Pour remaining ingredients through a sieve, reserving vegetables and broth.
Melt margarine in a saucepan.
Blend in flour until smooth. Stir in reserved liquid with a wire whisk and stir constantly until sauce thickens and bubbles.
Add peas. Taste for salt and pepper.
Stir in chicken and vegetables.
Pour into a buttered casserole. Top with cheese biscuit crust.
Bake at 450\u00b0 for 15 minutes or until liquid is bubbly and biscuits are brown.