Ingredients :

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Filling :
Chicken boneless, skinless 1 1/2 to 2 lbs
Water 3 cups
Bay leaf 1 each
Butter or oil 1/3 cup
Onion large dice 1 each
Carrots peeled, diced 2 each
Celery diced 2 ribs
Flour 1/2 cup
Peas 1/2 cup
Parsley minced 2 T
Thyme, fresh or dried 1 T or 1 t
Salt & pepper to taste
Cream or half & half (opt.) 1/4 cup

Biscuit Topping :
Flour 3 cups
Baking powder 3 t
Thyme, fresh or dried 1 T or 1 t
Salt 2 t
Pepper 1 t
Butter 5-6 T
Milk 1 1/4 cup

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Method :

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Filling :

1. Bring water, chicken and bay leaf to a low simmer in a saucepan for about 30 minutes.
2. Heat butter or oil in a Dutch oven. Add onions, celery and carrots. Sweat vegetables over medium heat till onions are translucent. Do not brown.
3. Stir in flour well, making sure no lumps remain. Let cook over low heat 3-4 minutes. Remove from heat and cool.
4. Remove chicken from the poaching liquid, saving broth. Cut into 1" cubes.
5. Whisk 1 cup of the poaching liquid into the vegetable-flour mixture. Stir to remove all lumps.
6. Whisk in remaining 3 cups of liquid. Add peas and herbs.
7. Bring to simmer again. Liquid will thicken. Simmer about 5-8 more minutes.
8. Season to taste with salt and pepper. Stir in cream to lighten and enrich. Set aside.