Chicken Potpie

Combine first 6 ingredients in an 8 quart Dutch oven or stock pot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat.

Remove chicken from broth. Place chicken in a lg bowl, and chill for 15 minutes. Strain broth through and discard solids. Set aside 4 1/2 c broth.

Remove chicken from bones and cut into bite-sized pieces.

Preheat oven to 400°.

Bring broth to a boil in a lg saucepan over medium-high heat. Add potato, chopped celery, bell pepper, and garlic; cover and cook 5 minutes. Add carrot; cover and cook 3 minutes. Add mushrooms and peas; cover and cook 5 minutes or until vegetables are tender.

Combine flour, salt, and black pepper in a medium bowl. Add milk, stirring with a whisk; add to vegetable mixture. Cook over medium heat 3 minutes or until thick and bubbly; stirring constantly. Remove from heat; add chicken.

Spoon into a 13x9 baking dish coated with cooking spray. Drop biscuit topping onto mixture to form 16 biscuits. Bake at 400° for 30 minutes or until golden.

Biscuit topping:

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, sugar, and garlic powder in a bowl. Stir in milk and margarine just until flour mixture is moistened.