Country-style Chicken Potpie Recipe

Directions:

1. In a medium saucepot bring water to boil. Add 1 tsp. salt to the boiling water. Cook chicken thighs in the boiling water until no longer pink inside. Reserve 1 1/2 cups of broth. Cool chicken until easy to handle. Strip the meat off the bones, set aside. Discard skin and bones.
2. In a large pan saute mushrooms, carrots, onion and celery in butter until tender.
3. Sprinkle with flour. Stir in broth and milk. Cook and stir until blended. Bring to a boil. Keep cooking and stirring until thickened, for about 2 more minutes.
4. Add the chicken, peas, 1 tsp. of chicken seasoning and salt and pepper to taste. Heat through. Pour into a shallow, greased 2 1/2 qt. baking dish, set aside.
5. FOR THE BISCUIT TOPPING:
6. In a large bowl combine flour, baking powder, sugar and salt. Cut in shortening with a pastry blender, until mixture resembles coarse crumbs. Stir in milk, just until moistened.
7. Turn onto a lightly floured surface. Knead about 10 times. Pat or roll out to a 1/2 inch thickness. Cut in circles with a 2 1/2 inch biscuit cutter, dipped in flour.
8. Place biscuits in rows over chicken mixture.
9. Bake, uncovered, at 400F oven for about 20 minutes, or until biscuits are golden brown. Serve warm.