1 tbsp. plus 1 tsp. butter
2 c. diced carrots
1/2 c. each diced onion, celery, and quartered mushrooms
3 tbsp. all-purpose flour
1 c. canned chicken broth
1 lb. chicken breasts, skinned and boned, cut into cubes
1 tbsp. fresh chopped parsley
1 tsp. fresh chopped dill
1/8 tsp. white pepper
4 ready-to-bake refrigerator buttermilk flaky biscuits (1 oz. each)

In 3-quart saucepan melt butter; add carrots, onion, celery, and mushrooms. Cook over medium heat, stirring frequently until vegetables are softened 2-3 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-crisp, 10-15 minutes. Arrange biscuits (cut in 1/2) over chicken mixture. Bake until golden, 10-15 minutes.