1-3 lbs chicken, large pieces
4 c chicken broth
2-3 carrots, quartered
1-2 onions, peeled
1 bay leaf
2 c mushrooms, halved
2 celery ribs, halved crosswise
3 T butter
¼ c plus 2 t flour
½ c milk
1 t poultry seasoning
½ t salt
¼ t pepper
1 c frozen peas
3-4 potatoes
Put chicken, broth, carrots, onion and bay leaf in pot. Bring to boil and then reduce to medium and simmer 20 mins. Skim off foam. Add celery and mushrooms. Cover and simmer 15 mins or until chicken and veggies are cooked and tender. Remove veggies and meat from broth. Chop everything into bite-sized pieces, being careful not to smash it. Skim fat from the top of broth and strain. Keep 2 cups of remaining broth.
Skin, chop and boil potatoes. Remove from water and mash potatoes. If desired, add butter, milk, miracle whip, cheese and/or salt and pepper. (Basically make mashed potatoes that you would serve). Set aside, but don’t make too far ahead of time.
Melt butter in the same pot you used earlier. Stir in flour until smooth. Let bubble 3 minutes, stirring often. Gradually stir in 2 cups of broth and the milk. Cook over medium heat, stirring constantly, until simmering and thickened. Add seasonings, green peas, veggies and chicken. Stir to mix. Pour into 2 quart casserole dish. Dollop potatoes on top to cover the filling. Cook about 20 minutes at 400’ or until potatoes are browned.
