1 T. plus 1tsp. butter 2 c. carrots, diced 1/2 c. onions, diced 1/2 c. celery, diced 1/2 c .mushrooms, diced 3 T. all-purpose flour 1 c .chicken broth 15 oz. skinless boneless chicken breast,cubed 1 T. parsley, chopped 1 tsp. dill choped 1/8 tsp. pepper 1 tube refrigerated biscuits
In 3qt. pan melt butter. Add carrots, onions. celery and mushrooms. Cook over med. heat until veg. are softened, about 2-3 min. Sprinkle flour over veg. and stir quickly to combine; cook stirring constantly for 1 min. Gradually stir in broth. Add remaining ingred.except biscuits and stir to combine. Reduce heat to low and cook, stirring occasionally; until mixture thickens, about 5 min. Preheat oven to 450. Transfer mixture to 2 qt. casserole and bake until carrots are tender . 10-15 min. Arrange biscuits over chicken mixture and continue baking until biscuits are golden 10-15 min.