Chicken Pot Pie

1 3lb whole chicken
2 cups water
2 carrots, sliced
2 stalks celery, sliced
1 onion, cut in wedges
2 chicken bullion cubes
1/8 t pepper
1/4 cup margarine
1/4 cup flour
1 pkg frozen peas
1 recipe biscuits (or store bought)
Combine chicken, water, carrots, celery, onion, bullion, and pepper in pot. Bring to a boil. Lower heat and let simmer, covered for 30 minutes. Remove chicken. Cool, skin, and de-bone. Cut into bite size pieces and reserve. Strain cooking liquid, reserving vegetables. Melt margarine in pot; blend in flour. Stir in cooking liquid. Cook over medium heat until sauce thickens and bubbles. Add peas and bring to boil. Stir in vegetables and chicken. Pour mixture into a greased baking dish. Top with thinly rolled out biscuits. Bake at 425 for 15 minutes.

Coleman Recipe Book 2006,
Submitted by Nana