Cheese and Chicken Pot Pie

Filling:

3 tablespoons butter
2 stalks celery
1 medium onion
1/4 cup flour
1 cup chicken broth
1 can cream of mushroom soup
1 teaspoon salt
1 cup milk
2 large carrots, diced, cooked, and drained
2 large potatoes, diced, cooked, and drained
2 cups frozen peas
4 cups cooked chicken, cubed

Clean and dice celery, and onion. In heavy skillet, melt butter; saute celery and onions until tender. Stir in flour, broth, salt and milk; stir constantly until mixture thickens. Add carrots, potatoes, peas, and chicken. Pour into a 9x13-inch pan and set aside.

Topping

1-1/2 cup flour
1-1/2 teaspoon salt

3/4 teaspoon baking powder
3 tablespoons butter
1/2 cup milk
2 cups cheddar cheese

Combine flour, salt, and baking powder in a mixing bowl. Add butter and blend until texture resembles cornmeal. Add milk and stir well. Turn dough onto a floured board and roll out a rectangle approximately 9"x12". Sprinkle dough with cheese. Roll up, jelly-roll style, starting on a 12" side. Slice the roll into 1/2 inch biscuits and place on top of chicken mixture. Bake at 350° for 35 to 40 minutes or until filling is bubbling and biscuits are cooked. 6 to 8 servings.

Notes:
Bake another pan of plain baking powder biscuits to serve on the side.