CHICKEN POT PIE WITH BISCUIT TOPPING

Steps:

• Place the chicken in 2 quart saucepan and add enough water to barely cover.
• Bring to boil and then turn down the heat to simmer.
• Cover and simmer for 1/2 hour.
• Allow the chicken to cool in the liquid.
• Take the chicken from the pot, reserving the liquid, and remove the skin and bones.
• Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish).
• Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
• Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock.
• Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas.
• Season with salt and pepper and place in a deep 2 quart baking dish.
• Top the mixture with the hard boiled egg slices.
• Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4" think, unbaked.
• Bake in pre-heated 425º oven approximately 20 minutes, or until the top is high and lightly browned.
• *I like to use recipe#109276 for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish.