Chicken 'N' Biscuits

• 1 Tbsp. plus 1 tsp. margarine
• 2 c. diced raw carrots
• 1/2 c. each: diced onion, diced celery and diced mushrooms
• 3 Tbsp. all-purpose flour
• 1 c. chicken broth
• 15 oz. skinned, boned chicken breasts, cubed
• 1 Tbsp. chopped parsley
• 1 tsp. chopped fresh dill
• 1/4 tsp. white pepper
• 1 pkg. ready to bake buttermilk flaky biscuits

1. In 3-quart saucepan, melt margarine.
2. Add carrots, onion, celery and mushrooms.
3. Cook over medium heat, stirring frequently, until vegetables are softened (2 to 3 minutes).
4. Sprinkle flour over vegetables and stir quickly to combine.
5. Cook one minute, stirring constantly.
6. Gradually stir in broth.
7. Add remaining ingredients except biscuits and stir to combine.
8. Reduce heat to low and cook, stirring occasionally, as mixture thickens, about 15 minutes.
9. Transfer mixture to 2-quart casserole.
10. Bake in 425u0b0 oven until carrots are tender and crisp (10 to 15 minutes).
11. Arrange biscuits over chicken mixture and continue baking until biscuits are golden (10 to 15 minutes).

margarine, carrots, onion, flour, chicken broth, chicken breasts, parsley, dill, white pepper, ready

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815423 (may not work)