3 boneless skinless chicken breasts
1 cup frozen peas, thawed
1 medium onion, chopped coarsely
3 large carrots, peeled and sliced
3 stalks celery, sliced
3 medium potatoes, scrubbed and cubed (1/2 inch cubes)
1 stick butter
1/2 cup flour
2 14 ounce cans chicken broth
3/4 cup heavy cream
1/4 teaspoon dried thyme
1/2 teaspoon salt
Preheat oven to 375. Grease 9 X 13 pan.
Prepare biscuit recipe as directed here. Once the milk is stirred into the dry ingredients, place biscuit dough in the fridge. Fill a medium saucepan half full of water and bring to a boil. Add 3 boneless skinless chicken breasts, return to a boil, reduce heat, and simmer for 30 minutes.
Meanwhile, place thawed peas into a large mixing bowl and add carrots, celery, onion, and potatoes.
When chicken is done, drain water, and chop it up.
In a dutch oven pot, melt stick of butter.
Reduce heat and vigorously stir in flour, thyme, and salt.
Stir in chicken brothand cream.
Bring to a boil over medium/high heat stirring constantly. Then stir in all the vegetables and chicken.
Return to a low boil stirring occasionlly , reduce heat to low, and put the lid on the pot. Let simmer for about 15 minutes, stirring occasionally.
Meanwhile, remove biscuit dough from fridge. Turn dough onto well floured surface and knead 6 times by repeatedly folding the dough in half onto itself and turning after each fold. Roll dough out with a floured rolling pin to about a thickness of 1/4 inch. Cut with a floured biscuit cutter.
Pour vegetables and gravy into the greased pan. Top with biscuits, and place in oven. Rest a sheet of aluminum foil atop the pan for first 10 minutes of baking, then remove foil. Bake for total of 40-45 minutes until gravy is bubbly and biscuits are golden brown. Remove from oven and allow to stand for 10 minutes before serving.
credit – windowontheprairie.com