Old Fashioned Chicken Pie

1 chicken (4 to 5 pounds) disjointed
1 bay leaf
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery salt
1 1/2 tsp. MSG
boiling water
1 pound 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 chicken in deep kettle; add bay leaf, salt, pepper, celery salt and 1 tsp. MSG. Add enough boiling water to cover. Simmer 2 hours or until chicken is tender. Meanwhile cook onions and carrots separately, adding 1/4 tsp. MSG to each vegetable. Remove chicken and drained vegetables to kettle; measure 3 cups. Add vegetable waters 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 chicken and vegetables. Make biscuit dough as directed on package of mix. Roll 1/2 inch thick; cut with cutter. Arrange on baking dish. Bake at 425 degrees for 25 to 30 minutes or until biscuits are golden brown.