Old Fashioned Chicken Pie

1 fowl (4 to 5 pounds) disjointed
1 bayleaf
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery salt
1 1/2 tsp. monosodium glutamate
boiling water
1 lb. small white onions
1 bunch carrots, sliced
6 Tbsp. flour
6 Tbsp. cold water
1 Tbsp. prepared horseradish
2 1/2 cups biscuit mix

Place fowl in deep kettel; add bayleaf, salt, pepper, celery salt and 1 tsp. msg. Add enough boiling water to cover. Simmer 2 hours or until fowl is tender. Meanwhile cook onions and carrots separaely, adding 1/4 tsp. mgs to each vegetable. Remove fowl and drained vegetables to large, shallow baking dish; stain broth in kettle; measure 3 cups. Add vegetable water to broth, to make 4 cups in all, adding water if necessary. Add flour, mixed smooth with cold water; cook over low heat, stirring until thickened; add remaining msg and horseradish; pour over fowl and vegetables. Make biscuit dough as directed on package of mix. Arrange on baking dish. Bake in 425 degree oven for 25 to 30 minutes, or until biscuits are golden brown.

Note: Follow the seasonings carefully, the horseradish and msg make the difference.