Creamed Chicken over Biscuits

Recipe from Gail Christians

2½ cups chicken broth
3 1/3 cups water
3 chicken bouillon cubes (or 3 tsp granules)
½ tsp pepper
½ cup milk
1 cup cold water
¾ cup flour
5-6 cups cubed cooked chicken

In Dutch oven, combine chicken broth, water, bouillon, pepper, and milk over medium heat.  Meanwhile, mix together flour and cold water making a smooth paste (about consistency of glue).  Stir the flour paste into the simmering broth all at once, using a whisk.  Continue simmering, stirring frequently, for at least 10 minutes.  (Add more milk if needed)  Add cubed chicken; continue simmering for a few minutes to heat chicken. (May add more milk if needed)  Serve over favorite biscuits.

*Note:  for chicken, boil 1 whole chicken with some celery stalks, onion quarters, and several carrots.  Remove after done.  Depending on the quality and taste of broth, can use broth in place of canned broth, plus water and bouillon as needed.