Bring to boil and simmer 20 minutes. Add 1/2 cup frozen peas. Return to boil and simmer 10 minutes; drain and reserve liquid for gravy. Add more water if necessary to make at least 3 cups of stock. Combine 1/3 cup fat (margarine, butter or vegetable oil) and 6 tablespoons flour; met fatbsp. Add flour and bubble for 1 minute. Add stock. Heat until thickened, stirring constantly. Pour over meat and vegetables. Serve over baking powder biscuits.

Pot Pie: Favorite pie crust recipe. Double recipe. Roll out and press into 3-quart casserole dish. Cut 1 piece for top and place on cookie sheetbsp. Bake shell and top until golden brown. Pour filling into dish and top.

Puff Pastry: Roll our puff pastry. Cut 2 pieces same size as serving dish. Bake on cookie sheetbsp. Place one sheet in bottom of dish and fill with chicken filling. Top with remaining piece.