Chicken Potpie

For supper tonight I tried a new recipe that I found in my new Country Living Magazine. It actually turned out really good.....and Clay liked it! (That's a plus!!)

1 (4-4 1/2 lb. chicken)

12 biscuits, uncooked

6 Tbs. unsalted butter

4 carrots, peeled & chopped

4 ribs of celery, chopped

8 ounces fresh button mushrooms, thinly sliced

1/4 c. flour

1 (10 oz.)box frozen peas

1 Tbs. chopped fresh sage

pepper to taste

1 egg

2 Tbs. milk

Boil chicken until meat is thoroughly cooked...about 45 mins. Meanwhile prepare biscuits & set aside. Remove chicken from pot & reserve 5 c. cooking liquid. When chicken is cool enough, pull off the meat in large chunks. Set aside. Preheat oven to 375. Melt butter in large skillet over med-high heat & add carrots, celery & mushrooms. Saute, stirring frequently, about 10 mins. Add flour & cook, while stirring, until flour is light brown, 3-4 mins. Slowly whisk in reserved cooking liquid & bring to a low boil while whisking. Add peas & sage. Season with salt & pepper, reduce heat & simmer, stirring occassionally, until thick, 10-15 mins. Add chicken meat, remove from heat & transfer mixture to a 9x13 baking dish. Top with biscuits. Beat egg & milk together & lightly brush over biscuits. Bake potpie until biscuits are golden brown & mixture is bubbling around edges, 25-30 mins. Serve immediately.