1 tbsp. + 1 tsp. butter
2 c. diced carrots
1/2 c. each diced onion & celery
3 tbsp. flour
1 c. canned chicken broth
2 cans white chicken
1 tbsp. chopped parsley
1/8 tsp. white pepper
4 ready to bake refrigerated buttermilk flaky biscuits

In saucepan melt butter; add carrots and onion and cook over medium heat, stirring frequently, until vegetables are softened, 2 to 3 minutes. Sprinkle flour over vegetables and stir quickly to combine; cook, stirring constantly for 1 minute. Gradually stir in broth. Add remaining ingredients except biscuits and stir to combine. Reduce heat to low and cook, stirring occasionally until mixture thickens, about 5 minutes.

Preheat oven to 425 degrees. Transfer mixture to 2 quart casserole and bake until carrots are tender, 10 to 15 minutes. Arrange biscuits over chicken mixture and continue baking until biscuits are browned, 10 to 15 minutes.