3 1/2 lb. fryer or 4 chicken breasts, boiled and de - boned
4 tbsp. flour
4 tbsp. butter
1 can cream of mushroom soup
2 or more stalks celery, chopped
1 c. chicken broth
2 tbsp. fresh parsley
1 onion, chopped
4 carrots, chopped
1 sm. can English peas
Not quite 2 c. milk
10 count can Hungry Jack flaky biscuits (in red can)

Cook onion and celery in butter until tender. Add flour, milk and chicken broth; cook until thick. Then add soup and all other ingredients. Pour into 13 x 9 inch casserole dish. Bake at 350 degrees for 35 to 40 minutes. Then top with biscuits that have been split in half. Continue cooking until biscuits are brown and seem flaky. Freezes very well. If frozen, let thaw in refrigerator before cooking.