Country Chicken Pie

2/3 cup butter
2/3 cup all-purpose flour
1 med. onion, chopped
1/2 cup chopped celery
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. poultry seasoning
3 1/2 cups chicken broth ( 2  14.5 oz. cans )
1 cup milk
4 cups cooked chicken , chopped
1 cup frozen tiny peas (1/2 of 10 oz pkg)
3 lg. carrots, peeled and chopped

* Biscuit Dough
4 cups all-purpose flour
2 1/2 T. baking powder
4 tsp. sugar
1 tsp. cream of tartar
1 tsp. salt
1 cup butter or shortening
1 1/3 cup milk

Preheat oven to 450 degrees F.
Put chopped carrots in microwavable dish with 1 T. water, cover, and microwave on high for 3 minutes. Add peas and microwave another minute. Drain. Set aside.

*Biscuit Dough - In large mixing bowl, mix together flour, baking powder, sugar, salt, and cream of tartar. Add 1 cup butter or shortening, and cut in with pastry cutter or 2 forks until evenly distributed and crumbly. Add milk and stir to form dough. Place dough on a well-floured surface and knead gently 10-12 strokes. Pat out into a circle, about 1" thick. Using round biscuit cutter or open end of a glass, cut dough into a dozen biscuits. Cover with clean tea towel and set aside.

Melt butter in large stock pot. Add chopped onion and celery, saute until soft. Blend in flour, salt, pepper, and poultry seasoning. Cook over med. high heat, stirring constantly, until smooth and bubbly. Add broth and stir. Heat to boiling and boil 1 minute, stirring constantly, until thickened. Stir in milk, chicken, and vegetables.
Spray 4 qt. casserole dish with non-stick cooking spray. Pour in the chicken mixture. Immediately arrange the biscuits on top of the hot chicken mixture to cover. Bake 15-18 minutes at 450 degrees until biscuits are golden brown and cooked through.

Serves 6-8.