1. Heat oven to 350 degrees. 2. Heat the oil in saucepan over medium heat; add carrots, celery and onion. Cook, stirring often until the onion is golden, about 5 minutes. 3. Sprinkle the flour over the vegetables; cook, stirring, 3 minutes. Add 1 cup of the broth, stirring to prevent lumps. Cook until the sauce begins to thicken and then add the remaining broth. Cook; stirring occasionally, until sauce is completely thickened, about 5 minutes. 4. Stir in the chicken, peas, thyme, salt and pepper to taste; reduce heat to simmer. Cook, stirring occasionally, until reduced and thickened, about 8 minutes. 5. Meanwhile, bake the biscuits according to package directions. To serve, split two biscuits per person; spoon stew over biscuits. ---------------------------------------------------------------------------
Nutrition
Ingredients
