Total Calories: 1,333
* In a large saucepan combine chicken with vegetables, peppercorns, and salt. Cover with water and bring to a boil reduce heat to barely simmering and cook for 1 hour. Cook at simmer as high heat causes the meat to toughenŠthe lower the heat the better. Cool chicken in liquid. Drain, reserving liquid discard vegetables. Remove skin and fat from chicken and discard. Remove meat from bones and cut into bite-size pieces. There should be 3 cups of chicken meat. Gravy with Vegetables:
*Strain chicken stock and boil down rapidly until reduced to 2 cups. (If you should have less than 2 cups, add water.) Bring broth and 1 cup milk to boil. Mix flour into remaining 1/2 cup cold milk and beat with a whisk to a smooth paste. Add to broth stirring constantly. Add salt and pepper to taste. Meanwhile, cook peas and carrot. Add chicken, peas, and carrot to gravy. Check flavor adjust seasonings if necessary. Keep hot.
*Sift together into a bowl flour, sugar, baking powder, cream of tartar, and salt. Add butter or margarine and with a fork or pastry blender, cut in until texture of meal. Stir in milk and egg. Turn out onto a lightly-floured surface. Knead lightly for 4 to 5 strokes. Roll or pat into a rectangle 1/2 -inch thick and cut into biscuits.
To assemble pie: Heat oven to 450° F. Pour hot chicken filling into a 7 x 11-inch baking dish, top with biscuits, and bake for 10 to 15 minutes or until biscuits are golden brown.
Note: If there is leftover biscuit dough, reshape, cut, and bake as biscuits. Serve separately with butter and a tart jelly.
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