Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce hea t, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups brot h. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook p otato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.

Skin and bone chicken; cut chicken into bite-size pieces. Set aside.

Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add quarter cup flour, stirring until smooth. Cook, sti rring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bub bly. Remove from heat.

Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11x 7x 14 cm baking dish; set aside.

Combine 5.5 cups flour, baking powder, and quarter teaspoon salt in a bowl. Add s our cream, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1 cm thickness. Cut with a 27 cm biscuit cutter. Arrange biscuits over pie.

Bake at 200ºC or 15 to 20 minutes or until golden.

Serve immediately.

Naomi Bawell MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 0. 0.071428571428571