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Ingredients

1 pound boneless skinless chicken breast halves, chopped 1 cup chopped carrots 1 cup chopped celery 1 cup peas ⅓ cup butter ⅓ cup all-purpose flour 2 tablespoons dried minced onion ½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon celery seed 1 ¾ cups chicken broth ⅔ cup milk 1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into 1-inch chunks

Nutrition Info

385.2 calories carbohydrate: 30.9 g cholesterol: 74.6 mg fat: 19.3 g fiber: 1.6 g protein: 21.4 g saturatedFat: 9 g servingSize: - sodium: 1152 mg sugar: 6.9 g transFat: : - unsaturatedFat: : -

Combine chicken, carrots, celery, and peas in a skillet over medium-high heat. Saute until vegetables are tender and chicken is no longer pink in the center, 7 to 10 minutes. Transfer mixture to a casserole dish.
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in the same skillet, reduce heat to medium. Stir in flour, dried onion, salt, pepper, and celery seed. Add chicken broth and milk slowly, cook and stir until thickened, about 20 minutes. Pour mixture into the dish, almost covering the chicken and vegetables. Cover vegetables with biscuit pieces.
Bake in the preheated oven until biscuits have raised and browned, about 30 minutes.

1 casserole

This is more like a chicken dumpling casserole. My mother used to make something very similar for me when I was a kid. Source: Mom.