4 chicken breast halves
2 14 oz. cans chicken broth
4 Tbsp. butter
1 cup diced carrots
1/2 cup diced celery
1/4 cup diced onions
1/4 cup sliced fresh mushrooms
4 Tbsp. flour
1/8 tsp. dried thyme
Salt & pepper to taste
1/2 cup frozen peas
Drop biscuits (recipe follows)
Preheat oven to 350 degrees.
Place chicken in a medium pot with chicken broth. Cover and simmer for 30 minutes, or until the chicken is done. Remove the chicken and allow to cool, then remove the chicken meat from bones. Strain off two cups of the broth and keep hot in a small saucepan.
Melt butter in a medium pot. Add carrots and saute over medium heat for five minutes. Add celery and onions and saute an additional five minutes. Stir in flour and cook to form a smooth paste (roux). Gradually stir in reserved chicken broth, stirring constantly to form a smooth, thickened mixture. Stir in thyme, salt and pepper. Then stir in peas and reserved chicken.Spoon the chicken mixture into a two quart casserole. Set aside.
Heap drop biscuits onto the chicken mixture, forming 5-8 biscuits. Bake the pie for 30 minutes and serve immediately.
DROP BISCUITS
1 cup flour
Dash salt & sugar
2 tsp. baking powder
4 Tbsp. butter
10 Tbsp. milk
Place flour, salt, sugar and baking powder in a mixing bowl and stir. Cut butter into small slivers and cut into the dry ingredients until the mixture resembles small peas. Add milk and toss briefly until sticky.
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