Serves: 10
Total Calories: 359

1/3 cup butter or chicken fat
1/3 cup flour
1/2 cup onion chopped
1 teaspoon salt
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups chicken coarsely cut cooked **
1 cup peas drained cooked
1 (6-ounce) can mushrooms broiled sliced (drained) or 1 1/2 cups sliced
1/4 cup pimiento or 1 cup cooked carrots
* Part two.
2 cups flour sifted
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup margarine
2/3 cup milk

Cook onion in butter until tender but not brown blend in flour and salt. Cook, stirring constantly, for 2 or 3 minutes. Stir in the milk, then the broth. Cook until mixture is smooth and thickened. Add other ingredients and heat to bubbling. Taste for seasoning.

Pour into 2 1/2 to 3 quart casserole. Top with biscuits and bake at 450° for 10 to 12 minutes.

* 3 cups chicken stock may be used instead of half stock and half milk.

** Cooking Chicken: Cover chicken in a large pot with cold water. Add 2 teaspoons salt, 2 ribs of celery, 3 large sprigs of parsley, 1 medium onion studded with 4 whole cloves. Cook until chicken is tender. After you have removed the chicken from bone, put the bones and skin back in the broth and simmer for one hour. Strain. Use the strained broth for the recipe above.

Biscuits:
*Sift flour, baking powder, salt, cream of tartar and sugar together. Cut in shortening until mixture resembles coarse crumbs. Add milk, stir until well mixed. Turn out on lightly floured surface. Knead gently. Pat out to 1/2 inch thick. Cut with biscuit cutter and place on top of casserole.

Bake the extra biscuits to eat with butter and jelly.

Nutritional Facts:

Serves: 10
Total Calories: 359
Calories from Fat: 106

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