Biscuit Topped Deep Dish Chicken

• 1 tablespoon butter
• 2 medium carrots, small julienne
• 2 small potatoes, diced
• 1 cup chopped onion
• 1 cup thinly sliced celery
• 12 cup water
• 14 cup flour
• 1 teaspoon parsley
• 1 teaspoon poultry seasoning (For a spicier sauce perhaps you can add an additional teaspoon.)
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 12 cups milk
• 2 teaspoons chicken bouillon
• 2 cups cooked chicken, cut into bite size pieces
• 1 cup flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 1 teaspoon parsley
• 2 tablespoons butter
• 12 cup milk

1. Heat oven to 375F, grease 2 quart casserole.
2. Melt butter in large saucepan.
3. Add carrots, potatoes, onion, and celery.
4. Cook and stir for 2 minutes, add water, heat to boiling, reduce heat, simmer 10 minutes.
5. Add flour and spices, stir in milk and boullion.
6. Cook and stir on medium until it comes to a boil.
7. Stir in chicken, pour into casserole.
8. BISCUITS: Mix first 4 ingredients.
9. Cut in butter until course crumbs.
10. Stir in milk, drop by spoonfuls on top of casserole.
11. Bake for 35 minutes, until bubbly and browned.

butter, carrots, potatoes, onion, celery, water, flour, parsley, poultry seasoning, salt, pepper, milk, chicken bouillon, chicken, flour, baking powder, salt, parsley, butter, milk

Taken from www.food.com/recipe/biscuit-topped-deep-dish-chicken-22703 (may not work)