Chicken Potpie with Biscuits Recipe

I found this recipe in one of my Taste of Home Magazines and decided to make it last night.  It was delicious.  The whole family approved!  Even my 4 and 6 year old had seconds. =)

Chicken Potpie:

1 broiler/fryer chicken (3 to 4lbs), cut up
*I used 4 boneless chicken breasts, which made this process a whole lot easier
4 C water
3 medium carrots, cut in half
2 medium onions, quartered
4 chicken bouillon cubes
1 bay leaf
1/2lb whole fresh mushrooms
2 celery ribs, cut in half
3 T butter
5 T all-purpose flour
1/2 C milk
1 C frozen peas
1 t dried basil
1 t salt
1/4 t pepper

Biscuits:
1 1/2 C all-purpose flour
2 t baking powder
2 t sugar
1/4 t salt
5 T butter
1/2 C milk

Place the chicken, water, carrots, onions, bouillon cubes, and bay leaf in large saucepan; bring to boil.  Reduce heat; cover and simmer for 25 minutes.  Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.

Remove chicken; allow to cool.  Strain broth, reserving vegetables; skim fat.  Set aside to cups of broth (save remaining broth for another use.) Discard bay leaf.  Remove meat from bones if necessary.  Chop vegetables and cut chicken into bite-size pieces.

In large saucepan, melt butter.  Stir in flour until smooth; gradually add milk and reserved broth.  Bring to boil, cook and stir 2 minutes until thickened.  Stir in the chicken, cooked vegetables, peas, and seasonings.  Pour into greased 2-qt baking dish; set aside.

For biscuits, in a large bowl, combine the flour, baking powder, sugar, and salt.  Cut in butter until crumbly.  Stir in milk, just until moistened.  Turn onto lightly floured surface, knead 8-10 times.  Pat or roll out to 1/2 inch thickness; cut into biscuits.
Place biscuits on top of chicken mixture.  Bake uncovered at 400 degrees for 25 minutes or until golden brown.