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Combine carrots, potatoes, onion, bay leaf, salt,
pepper, and chicken broth in a saucepan. Bring to
boil; reduce heat and simmer 10 minutes. Add celery
and chicken; continue cooking 10 minutes. Combine
flour and water; quickly stir into hot mixture. Bring
mixture to boil. Pour into 9x13-inch baking dish or
pan. Place oat biscuits on hot stew. Bake at 375
degrees for 20-30 minutes, or until biscuits are
completely baked.
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For oat biscuits, sift together flour, salt and
baking powder; stir into oats. Cut in shortening
until mixture resembles coarse corn meal. Add milk,
stirring lightly only until mixture is dampened. Turn
out on floured board; sprinkle dough with flour.
Knead gently about 10 times. Roll out to 1/2-inch
thickness and cut with 2-inch floured biscuit cutter.
Makes 12-16 biscuits.
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