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Chestnut Pie No. 2

1 quart of shelled chestnuts 1/2 pint can mushrooms 1 1/2 pints white sauce Biscuit crust To shell the chestnuts, place them in boiling water, and boil ten minutes. While hot, remove the shell and inner skin with a sharp paring knife. Drain the liquid from the mushrooms, and cut the latter in small pieces. Heat mushrooms in a tablespoon of butter in a double boiler; arrange the chestnuts and mushrooms in layers in a baking dish, and pour over them the white sauce. Roll biscuit dough about one-quarter of an inch thick, and cover the chestnuts. Make several openings in the top of the crust. Bake in a quick oven until nicely browned.