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Bake at 400 degrees 4o minutes or until golden brown. If rim browns too quickly, place 2'/2-inch wide strip of foil over rim edges during last of baking period. Let stand few minutes before cutting into wedges to serve. Makes 6 to 8 servings. Chicken pot pie 2 chicken breast halves 4 chicken thighs 1 small onion, quartered 12 small carrot Salt 4 black {leppereorqs 1 Tbsp. butter or margarine 1 cup diced onions 1 cup diced celery 1 cup diced peeled carrots 1/2 cup diced peeled potatoes 1 tsp. chicken base 1 tsp. fresh rosemary leaves Pepper 1/3 cup flour Biscuit dough 1 egg white, beaten Place chicken pieces, onion and carrot in saucepot. Add water to cover. Season with salt and add peppercorns. Bring to boil. Reduce heat and simmer until chicken is tender, about 30 minutes. Remove chicken from broth. Strain broth; add water to measure 5 cups. Set aside. Remove chicken from bones and cut meat into bite-size chunks; set aside. Melt butter in 4-qt. saucepan. Saute diced onions, celery and carrots until tender. Add reserved broth and potatoes. Cover and simmer until potatoes are tender, about 10 minutes. Stir in chicken base and rosemary. Season to taste with salt and pepper.
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