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Chicken Pot Pie

1 chicken (4 to 5 pounds), disjointed
1 bay leaf
2 teaspoons Salt
Few grains pepper
Dash celery salt
1 1/2 teaspoon Accent
Boiling water
1 pound small white onions
1 bunch carrots, sliced
6 tablespoons Flour
6 tablespoons cold water
1 tablespoon prepared horseradish
2 1/2 cups biscuit mix

Place chicken in deep kettle; add bay leaf, salt, pepper, celery salt, and 1 teaspoon Accent. Add enough boiling water to cover. Simmer 2 hours, or until chicken is tender. Meanwhile, cook onions and carrots separately, adding 1/4 teaspoon Accent to each vegetable. Remove chicken and drained vegetables to large, shallow baking dish. Strain broth in kettle; measure 3 cups. Add vegetable waters to broth, to make 4 cups in all, adding water if necessary. Add flour, mixed smooth with cold water; cook over low heat, stirring until thickened; add remaining Accent and horseradish; pour over chicken and vegetables. Make biscuit dough as directed on package of mix. Roll 1/2 inch thick; cut with chicken shaped cookie cutter. Arrange on baking dish. Add bits of raisins for eyes, if desired. Bake in hot oven (425 degrees) 25 to 30 minutes, or until biscuits are golden brown. Serves 6 to 8.

From the recipes of Mrs. Johnson, Miami, TX

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