Instructions: This is an oldie and a goodie. The biscuit topping puffs up and provides you with a whole meal in a wonderful form. Yes, if you dont want to make your own biscuit dough you can use good old Bisquick.

Place the chicken in a 2-quart saucepan and add enough water to barely cover. Bring to a boil and then turn down the heat to a simmer. Cover and simmer for 1/2 hour. Allow the chicken to cool in the liquid. Take the chicken from the pot, reserving the liquid, and remove the skin and bones.

Cut the meat into 1/2-inch cubes, cover, and set aside. You can do this the day before if you wish.

Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.

Heat a frying pan and add a bit of butter or oil. Saute the onion, celery, and carrots until they just begin to brown.

Place the vegetables in a saucepan, along with the parsley, and add 2 cups of chicken stock. Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat and sauteed mushrooms. Season with salt and pepper and place in a deep baking dish. A 2-quart souffle dish should do nicely. Top the mixture with the hard-boiled egg slices.

Roll out enough biscuit dough to make a lid for the pie that is 1/4-inch thick, unbaked.

Bake at 425 for 20 minutes, or until the top is high and lightly browned.

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