Creamed Chicken

6-8 bone-in chicken pieces 1/2 tablespoon chicken soup base1 onion, coarsely chopped3 ribs celery, coarsely chopped, or 1 teaspoon celery seed1 teaspoon salt1 teaspoon pepperCream sauce2 tablespoons butter 3/4 cup flour1 cup milk 1/2 tablespoon chicken soup base 1/2 teaspoon pepper 1/2 teaspoon poultry seasoning1 cup brothSaltPlace chicken pieces in a 6-quart soup pot and cover with water by 2 inches. Add soup base, onion, celery, salt and pepper. Bring to boil and simmer about 35 minutes. Remove chicken from pot and set aside to cool.When you can handle the chicken, discard bones, gristle and skin and cut meat into bite-sized chunks. Strain broth and refrigerate. Heat 12-inch cast iron skillet over medium high heat. Add butter and chicken pieces, coating the pieces. Sprinkle flour over the chicken and stir to coat. Allow flour to sear a little; it should give off a faintly nutty smell.Add milk and stir in soup base, pepper and poultry seasoning. Slowly add broth; cook and stir until it thickens to desired consistency. Season with salt and pepper; serve over biscuits.Serves six to eight. Nutrition values per serving: 216 calories, 8 g fat (4 g saturated), 11 g carbohydrates, 1 g fiber, 23 g protein, 72 mg cholesterol, 163 mg sodium.