2 chicken breast halves
1 can chicken broth
2 tbsp. butter
1/2 c. finely chopped carrots
1/4 c. finely chopped onion
1/4 c. finely chopped celery
2 tbsp. flour
Salt & pepper to taste
1/2 c. frozen or fresh peas
Drop biscuit crust (follows)

Place chicken breasts in saucepan with chicken broth. Cover and simmer 30 minutes. Cool. Remove chicken from bones. Strain off 1 cup chicken broth. Melt butter in saucepan, add carrots and saute over low heat 5 minutes. Add celery and onion, saute additional 5 minutes. Stir in flour and cook to form a paste.

Gradually stir in 1 cup of chicken broth, stir constantly. Stir in seasonings, peas and reserved chicken. Spoon mixture into 1 1/2 quart casserole, set aside. Prepare drop biscuits. Bake in preheated oven (350 degrees) for 30 minutes.

DROP BISCUIT CRUST:

1/2 c. flour
Dash each of salt/sugar
1 tbsp. baking powder
2 tbsp. unsalted butter
5 tbsp. milk

Place dry ingredients in mixing bowl and stir. Cut butter into thin slices, cut butter into dry ingredients using fork or pastry blender until mixture resembles small peas. Add milk and toss briefly, but well, until sticky dough is formed. Drop by heaping tablespoon onto chicken mixture, forming 5 or more biscuits. Serves 2.