2 chicken breasts cooked & shredded 2 lg. carrots sliced thin 2 stalks celery sliced thin 2 tsp. thyme 1/2 c parsley 3 c country gravy
2 c of Jiffy mix 2/3 c milk
mix 2 c of Jiffy mix and 2/3 c milk and spread in buttered pie dish and bake for 20 min. Cook up two chicken breasts and shred, set aside. Cut up carrots/celery and saute with thyme and parsley. Add chicken and gravy and mix. Put on top of biscuit bottom in pie pan. Mix remaining 2 c of Jiffy mix with 2/3 c milk and with ice cream scoop, drop biscuits on top of chicken mixture. Place in 350 degree oven for 45 min.