Chicken 'N' Biscuits
|Margarine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Diced carrots||2 Cup (32 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Quartered mushrooms||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Canned chicken broth||1 Cup (16 tbs) (Ready To Serve)|
|Skinless boneless chicken breasts||15 Ounce, cut into cubes|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh dill||1 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Refrigerated buttermilk flaky biscuits||4 (Ready To Bake,1 Ounce Each)|
In 3-quart saucepan melt margarine; add carrots, onion, celery, and mushrooms and cook over medium heat, stirring frequently, until vegetables are softened, 2 to 3 minutes.
Sprinkle flour over vegetables and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in broth.
Add remaining ingredients except biscuits and stir to combine.
Reduce heat to low and cook, stirring occasionally, until mixture thickens, about 5 minutes.
Preheat oven to 425° F.
Transfer mixture to 2-quart casserole and bake until carrots are tender-crisp, 10 to 15 minutes.
Arrange biscuits over chicken mixture and continue baking until biscuits are golden, 10 to 15 minutes.