Chicken Pot Pie

From Mom Larsen (adapted from Laverne Hales).

3 cups cooked cubed chicken
1 ½ cups diced cooked carrots
1 ½-2 cups diced cooked potatoes
1 ½ cups frozen peas, thawed
½ cup chopped celery
6 Tbs. margarine or butter
1/3 cup flour
7 tsp. chicken bouillon or 7 chicken bouillon cubes
1/8-1/4 tsp. pepper
5 ½ cups milk (divided)
3 cups biscuit baking mix (like Bisquik)

Cook celery in margarine until tender. Stir in flour, bouillon, and pepper. Remove from heat and add 4 ½ cups milk. Cook and stir until thickened and bubbly.

Stir in chicken, carrots, potatoes, and peas. Remove from heat.

Combine biscuit mix and remaining 1 cup milk. Mix well. Turn 2/3 dough into well-greased 9x13” baking dish. Sprinkle with flour. With floured hands, pat dough evenly over bottom and up sides of dish.

Pour chicken mixture into prepared dish.

Knead remaining dough. Roll to 1/8 thickness. Cut into eight 3-inch rounds and arrange on casserole.

Bake at 350˚F for 25-30 minutes or until crust is golden.

Notes:
- Always check the size of your bouillon cubes to make sure you're using the right amount.  I have cubes that are at least twice the size of the ones my mom uses, so I have to be really careful about measuring by the number of cubes.  In this recipe, you'll want to make sure you've got the equivalent of 7 tsp.