Chicken on a Biscuit
Source: rec.food.cooking/Jill McQuown

I grew up with this and it's still a favorite! Quite filling and warm in
the winter months!

3 Tbsp. butter
3 Tbsp. flour
dash salt
1/4 tsp. pepper
1 1/2 cup milk
2 1/2 lb. chicken pieces
water to cover
2 tsp. chicken bouillon powder
1/2 tsp. poultry seasoning
1 bay leaf
2 Tbsp. cornstarch
1 Tbsp. cold water
Hot crumbled biscuits (recipe follows)

In deep pan (Dutch oven), cover chicken with water. Add bouillon, bay leaf, and poultry seasoning. Bring to a boil and cook 30-40 minutes, until tender. Cool chicken and remove meat from bones, tearing into bite-sized pieces. Set stock aside in separate bowl.

In saucepan, melt butter. Blend in flour, salt and pepper. Cook, stirring, 1 minute. Gradually add milk. Cook sauce, stirring frequently, until thickened. Remove from heat.

Return chicken to Dutch oven. Stir in the white sauce and about 2 cups of stock. Simmer on low 15-20 minutes (should be thickened to a smooth, creamy texture). Add more stock if needed. If too thin, combine cornstarch with cold water and stir into broth to thicken. Spoon creamed chicken over hot crumbled biscuits.

Drop Biscuits
Makes about a dozen biscuits

1/3 cup shortening
1 3/4 cups flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 cup milk

Preheat oven to 450 degrees. Combine flour, baking powder, and salt in large mixing bowl. Cut shortening into flour mixture until crumbly. Stir in milk until dough is elastic and forms a ball. Knead gently. Drop by Tablespoonfuls onto a greased baking sheet. Bake 10-12 minutes, until
golden brown.