From the kitchen of my old friend's mother, Judy Merrick. I love this recipe because it is simple and my whole family loves it. I sometimes add peas and carrots to it, but that's the only difference. Gage has loved this one since he started eating solid foods. Plus it is cheaper to make this from scratch and tastes better. Enjoy. If you wish to save yourself some time buy a rotisserie chicken from your deli section in the grocery store. YUM.
5-6 lb stewing chicken
3 C water
1 medium onion, peeled
celery
salt and pepper to taste
1/2 C fat skimmed from the broth
2 1/3 C broth
1 2/3 C milk
1/2 C all purpose flour
peas and carrots (optional )
Place the chicken in a large pot with the water, onion, celery and a little salt and pepper. Cover this and bring it to a boil. Simmer fro about 1 and a half to 2 hours or until tender. Remove the chicken meat from the bones when it is cool enough to handle.
Skim off the fat from the water you boiled the chicken in and heat it is a saucepan. blend in the flour. Stir in the broth from the chicken pot and stir in the milk. Cook and stir constantly until thickened. Boil it for about a minute and then add the chicken and peas and carrots(optional). Once incorporated pour it into a 3 quart baking dish. Cover with baking powder biscuits (Bisquick biscuits) and bake at 450 degrees F for 20-25 minutes.
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