8 tbsp. butter
6 med. stalks celery, cut to 1 1/2 inch pieces
5 med. carrots, cut to 1 1/2 inches pieces
1 1/4 lbs. mushrooms, quartered
3/4 c. all-purpose flour
2 (13 3/4 oz.) cans chicken broth
2 c. milk
1 c. whipping cream
3 lbs. boneless, skinless chicken, cut to 1 inch pieces
1 1/4 tsp. salt
3/4 tsp. black pepper
1 (10 oz.) pkg. frozen French style green beans

Melt 2 tablespoons of the butter in large, heavy pot or Dutch oven over medium-high heat. Add celery and carrots. Saute for 10 minutes, stirring occasionally. Add mushrooms; saute for 5 minutes, stirring occasionally. Remove vegetables to large bowl; set aside.

Melt remaining butter in same pot over medium-low heat. Add flour; cook 2 minutes, stirring constantly with wire whisk. Whisk in broth, milk, and cream until thoroughly combined. Cover and remove from heat; let sauce mixture stand for 2 minutes.

Over medium-high heat, bring milk mixture to a boil, whisking constantly. Reduce heat to medium-low; simmer for 10 minutes or until sauce is thickened, whisking frequently.

Drain liquid from vegetables in bowl. Add vegetables, chicken, salt, and pepper to sauce. Increase heat to high; bring to a boil, stirring frequently. Reduce heat to low; cover and simmer for 12 to 15 minutes or until chicken is cooked through, stirring frequently.

Add green beans to chicken mixture. Simmer for 5 minutes. Serve over hot biscuits.