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Chicken Biscuit Casserole

Serves: 6

   3 cups chicken, cooked, cubed
   3 cups chicken broth
   4 carrots, sliced 1" thick
   1 onion, chopped
   4 stalks celery, sliced 1/2" thick
   8 ounces mushrooms, halved
   2 cloves garlic, sliced
   1 (8-ounce) can peas
   1 cup peas, canned, fresh, or frozen
   6 tablespoons flour
   1/3 cup cold water
   Biscuit dough, tube or fresh, enough for 10 biscuits

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Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix flour with cold water in measuring cup until smooth; add slowly to broth mixture until chicken mixture has consistency of gravy. Remove from heat; cool.

Pour into 2-quart casserole. Wrap and freeze. Once frozen, transfer to a large freezer bag, label and freeze.

To serve, thaw casserole. Bake at 400° F for 25 minutes. Remove from oven and arrange uncooked biscuits on top, slightly overlapping as necessary. Continue baking for 15-20 more minutes or until biscuits are golden brown and casserole is bubby.




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