Amount
Ingredient
Preparation



3
tablespoons
butter





1/2
cup
celery

finely diced



1/2
cup
onion

finely diced



1
each
bay leaf





3
tablespoons
flour





1 1/2
cup
stock

chicken



1 1/2
cup
milk

or cream



1
x
hot red pepper sauce

to taste



1
x
salt

to taste



1
x
pepper

freshly ground, to taste



2
cups
chicken

cooked, shredded or diced



3/4
pounds
potatoes

cooked, diced



1/2
pound
carrots

cooked, diced



6
ounces
peas

cooked OR green beans cut into 1 inch pieces



1/2
cup
dill weed

fresh, chopped



1
cup
flour

all-purpose, sifted



1 1/2
teaspoon
baking powder





1/4
teaspoon
salt





3
tablespoons
butter

or shortening, cold



1/2
cup
milk





3
tablespoons
dill weed

fresh, chopped

 For Filling:  Melt the butter over low heat in a large saucepan.  Add the celery, onion, and bay leaf, cover, and cook about 1 minutes, or until the vegetables are soft.
  
Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.
  
Stir in the chicken stock and the milk or cream.  Cook the sauce over low heat for 15 minutes, stirring occasionally.  Remove the bay leaf and add the Tabasco, salt, and pepper.
  
Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the filling warm while you make the biscuit dough.
  
Biscuits: Preheat the oven to 425 F.  Sift the flour, baking powder, and salt together in a bowl.  Make a well in the mixture and cut the fat into the dry ingredients.  Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl.
  
Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole.  Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits.
  
Bake for 2 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling.  Serve hot.