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1/4 c. butter
4 med.-size carrots, peeled & cut into 3/4 inch slices (about 1 1/2 c.)
1 lb. skinless, boneless chicken thighs, trimmed of fat & cut into 1-inch chunks
1 1/2 c. sliced fresh mushrooms
1/4 c. all-purpose flour
1 (13 3/4 oz.) can chicken broth
3/4 c. milk
1 1/2 c. frozen green peas
1 tsp. dried thyme leaves
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 to 1/2 tsp. dried tarragon leaves


2 1/2 c. buttermilk baking mix
1 tsp. dried thyme leaves
1/2 tsp. dried tarragon leaves
2/3 c. milk

In 12-inch skillet over medium-high heat, melt butter; add carrots; reduce heat to low. Simmer, covered, 5 to 6 minutes until carrots are almost tender. Uncover; add chicken and mushrooms; increase heat to medium. Cook, uncovered, about 5 minutes, stirring occasionally.

Sprinkle flour over contents of skillet; stir in well to coat. Gradually stir in chicken broth and 3/4 cup milk until smooth. Bring to boil, stirring occasionally, cook 1 to 2 minutes, stirring until thickened. Add peas, 1 teaspoon thyme, salt, pepper and 1/4 to 1/2 teaspoon tarragon; return to boil, stirring. Remove from heat.

Prepare Biscuits: Heat oven to 450 degrees. Prepare biscuit dough according to package instructions for rolled biscuits, but stir 1 teaspoon dried thyme and 1/2 teaspoon tarragon into baking mix before adding 2/3 cup milk. Roll out to 1/2 inch thickness; cut out with 2 1/2 inch round cutter. Reroll and cut out scraps.

Pour chicken mixture into 1 1/2 quart round baking dish; arrange as many biscuits as will fit to make border around edge. Bake 15 minutes until chicken and vegetables are tender and biscuits are browned. Makes 4 to 6 servings. NOTE: Place any unused biscuits on ungreased small cookie sheet bake along with casserole. Serve along side.

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