1 lb. boneless chix breast, cooked & cubed
4 tsp. butter
4 c. carrots, diced
1 c. onion, celery, mushrooms, diced
1/4.c flour
1 1/2 c. chix broth
2 tbsp. parsley flakes
1 1/8 tsp. dill weed
1/8 tsp. pepper
1 pkg. ready to bake biscuits
1 c. frozen peas may be added or substituted

In large skillet or Dutch oven, melt butter and saute vegetables until onions are translucent. Sprinkle with flour and stir to combine. Cook, stirring constantly 1 minute. Add broth and spices, stir. Simmer about 5 minutes until sauce thickens. Transfer to casserole and bake at 350 degrees for 20 minutes. Place biscuits on top and bake until brown (10 to 15 minutes). Serves 8.