2 tbsp. olive or vegetable oil
1 lb. boneless skinless chicken breasts or thighs, cut into 1-inch pieces (about 2 c.)
1 medium onion, chopped
1 c. thinly sliced carrots
1 c. thinly sliced celery
1 envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 c. milk
1 (10 oz.) pkg. refrigerated flaky buttermilk biscuits

Preheat oven to 400°F. In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done. Stir in onion, carrots and celery. Cook, stirring occasionally, 3 minutes. Stir in savory herb with garlic soup mix, blended with milk. Bring to the boiling point over medium-high heat, stirring occasionally. Cook 1 minute. Turn into lightly greased 2-quart casserole. Arrange biscuits on top of chicken mixture with edges touching.

Bake 10 minutes or until biscuits are golden brown.