Biscuit-Topped Chicken Pie - cooking recipe

Ingredients

1 (3 lb.) chicken, cut up
1 1/2 tsp. salt, divided
1 c. chopped carrots
1 c. frozen English peas
2 1/2 c. diced potatoes
1/4 c. chopped celery
1/2 tsp. white pepper
1 tsp. onion powder
3/4 tsp. poultry seasoning
3 Tbsp. all-purpose flour
1 (5 oz.) can evaporated milk
1 c. chopped fresh mushrooms
Biscuit Topping (see recipe)
butter or margarine, melted (optional)

Preparation

Place chicken in a Dutch oven.
Cover with water and 1 teaspoon salt.
Bring to a boil.
Cover, reduce heat and simmer 45 minutes or until tender.
(Can cook chicken in pressure cooker for about 20 minutes.)
Drain chicken, reserving 2 3/4 cups broth. Set chicken aside.
Add remaining 7 ingredients and 1/2 teaspoon salt to broth and cook 20 minutes or until vegetables are tender.