Chicken Pot Pie With Biscuit Topping

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
731
FAT
142%
CHOL
105%
SOD
65%

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Ingredients for 6 servings

2 cups chicken soup base or canned chicken broth (or make broth from the bones as directed below)

4 tablespoons flour , cooked together to form a roux

1 tablespoon butter or olive oil , for pan frying

1/4 teaspoon thyme

1 bay leaf

4 tablespoons butter , with

3 carrots , sliced

butter or olive oil

1/2 lb mushroom , sliced and lightly sauteed in

3 stalks celery , chopped

2 hard-boiled eggs , sliced

1 (3-3 1/2 lb) whole chickens

1/2 yellow onion , peeled and chopped

2 tablespoons chopped parsley (fresh if you can)

1/2 cup frozen peas

biscuit dough

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