1 1/2poundsboneless skinless chicken breast, cut into 1-inch cubes
1/2cupdiced celery (about 1 large stalk)
1/2cupchopped yellow onion (about 1 small onion)
1cupchopped carrots (about 2 medium carrots)
8ouncepkg. sliced mushrooms
1tablespoondried parsley (or 2 tablespoons fresh)
1/2teaspoondried thyme (or 1 teaspoon fresh)
2cupslow-sodium chicken broth
16.3ozcan refrigerated biscuit dough (see note)
1tablespoonunsalted butter, melted
1teaspoondried parsley flakes, or chopped fresh parsley
⅛teaspoonfreshly ground pepper
Preheat oven to 375ºF.
In a large oven-safe skillet, heat 1 tablespoon oil over medium-high heat.
Brown chicken cubes 10 minutes, or until mostly done; remove from skillet to plate.
Wipe out skillet. Heat 1 tablespoon oil over medium-high heat. Add celery, onion, and carrots and saute for 10 minutes, or until onions are translucent and vegetables are softened, stirring often.
Add mushrooms and continue to stir and cook until browned, about 5 minutes.
Add butter to pan, stir until melted, then sprinkle flour over vegetables. Continue to stir and cook for 2-3 minutes.
Slowly add chicken broth, parsley, thyme, and celery seed; bring to a simmer. Turn heat to medium and simmer 14-15 minutes or until thickened, stirring occasionally.
Turn off heat and gently stir in cream, peas, and cooked chicken.
Check seasoning and add more salt or pepper, if needed.
Place desired number of biscuits directly on top of chicken mixture. You should be able to see some of the filling in between the biscuits.
In a small bowl, mix the melted butter, pepper, and garlic powder. Using a pastry brush, brush mixture on top of biscuits.
Place in preheated oven and bake for 13-16 minutes or until biscuits are browned and chicken mixture is bubbling.
You may use whatever kind of canned refrigerator biscuits you prefer. I only used 6 biscuits out of my can of 8. Use directions on can as a guide for baking time. If biscuits begin to brown too quickly, cover lightly with aluminum foil.
Use low salt or no salt added chicken broth to reduce sodium count.
If you don't have a large enough oven-safe pan, you can prep the chicken filling in a skillet, pour it into a 9x13 baking dish, top with biscuits, and bake.