Chicken Pot Pie - cooking recipe

Ingredients

9 c. water
1 Tbsp. black peppercorns
2 1/2 lb. skinned chicken
3 stalks celery, cut up
1 small onion, cut up
1 bay leaf
1 1/2 c. diced unpeeled potato
1/2 c. chopped celery
1/2 c. chopped red bell pepper
1 clove garlic, minced
3/4 c. carrots, sliced
1/2 c. leeks
1 c. fresh mushrooms
1/2 c. frozen peas
1 1/4 c. plus 2 Tbsp. flour
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 c. 1% low-fat milk
vegetable cooking spray
biscuit topping

Preparation

Combine first 6 ingredients in an 8 quart Dutch oven or stockpot; bring to a boil.
Reduce heat to medium and cook, uncovered, 1 hour.
Remove from heat.
Remove chicken from broth; place chicken in a bowl and chill for 15 minutes.
Strain broth through a cheesecloth-lined colander into a bowl; discard solids. Set aside 4 1/2 cups broth.