This is chicken pot pie at it's best, with all natural ingredients, and made with love. My husband nearly swoons when he eats this. I don't make it nearly often enough. If you like this recipe, see others at my cooking site: mybestcookbook.wordpress.com
1Put the chicken and all the ingredients in that group into a large saucepan and simmer until chicken is done. A good 45 minutes. Leave the top on the pan most of the time, but let it reduce some. Remove the chicken to cool. Strain the remains, and add additional stock to make three cups. Set aside.
2Place the celery, onion, carrot, potato and mushrooms into a steamer and cook until fork tender. Set aside.
3In a saucepan, make the roux from the flour and butter. Add the 3 cups of chicken stock, bring to a low boil, and stir until thickened. Add the steamed veggies and all the rest of the veggies (I'm assuming all the rest are frozen. If they are not, then steam with the other veggies.
4Take the skin off the chicken, and debone. Shred the rest and add that to the gravy mix. Pour all this into a large baking dish.
5Make the biscuits. Add all the dry ingredients together. Cut in the butter and the shortening (I work it with my fingers) until mix looks pebbly. Throw the parsley in, and add the buttermilk. Stir with a fork. This will be wet. Dump onto a floured surface.
6Sprinkle the top with more flour, and turn about 3 times until it all holds together. DON'T OVERWORK.
Shape into a rough rectangle and then using a pin, roll gently until it approximates the size of your baking dish. Cut into squares and use a spatula to lift and place on the chicken. When it's covered, place in a 450 oven for 10-12 minutes until biscuits are browned. Serve!