Chicken Pot Pie

1 whole chicken
1 onion chopped
2 carrots sliced
6 whole black pepper corns
2 celery stalks chopped
2 cups water
1/4 - cup butter
1/4 cup flour
1 cup (more or less) frozen vegetables (peas, beans - your choice)
biscuits (see below)

In two cups of water add onion, carrots, celery, pepper corns, 
and whole chicken.  Cover and cook chicken until done - approximately 
30 to 45 minutes. 

After cooking chicken about
15 -20 minutes add frozen vegetables.  Debone chicken - save two cups 
of chicken meat for the chicken pot pie mixture.  Reserve broth.

Melt 1/4 - cup of butter over low heat.  Slowly add in 1/4 cup of
flour.  Stir chicken broth into flour / butter mixture until thick 
and bubbly.

Place vegetables, thickened broth, 2 cups of chicken into 4 quart 
baking dish. 
Place partially baked biscuits on top of chicken mixture, bake until 
bubbly and biscuits are golden brown.


Biscuits:

2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup shortening
1 cup butter milk

Mix together dry ingredients, cut in shortening, then stir in milk 
until just moistened.  Knead 20 - 50 times.  Roll out and cut into 
biscuits.  Place on baking sheet, and bake 7 minutes at 450 F