Shirley's Chicken Stew

Boil chicken or chicken parts with Lawry's seasoned salt. Remove chicken; take meat off bones and cut in chunks.

Add carrots, celery, and onion to broth and simmer for 5 minutes.

Add peas, corn, chicken noodle soup mix and cut up chicken and continue to simmer for 10 minutes.

Thicken gravy with corn starch; and season with poultry seasoning and pepper.

Serve with Tea Biscuits (recipe below)

DIRECTIONS FOR TEA BISCUITS: Mix all ingredients (except milk) tog with pastry blender.

Add milk . . . enough to take up all crumbs but not enough to make dough too wet.

Knead on floured board. Roll the dough to about 1-1/2" thickness and then cut out into biscuits with a 2 to 3" cutter.

Prick twice with fork. Place on greased cookie sheet and bake at 425°F for 15 to 17 min.