Please do me a favor and go into your kitchen right now. Melt a Tablespoon or 2 of butter over medium heat and add a couple of handfuls of sliced baby bella mushrooms and a few carrots, peeled and diced. After about five minutes, add 3 or 4 Tablespoons of flour. Stir it around and then slowly stir in 2 cups of chicken broth. Add some frozen peas and frozen corn, and some cooked chicken, either shredded or chopped. Add salt and pepper to taste (but remember to taste it first before adding salt; the broth may give it enough flavor on its own). You know what I think would also be really good in this? A couple of eggs, hard-boiled and then peeled and chopped. Trust me. I would have added them myself but Little is allergic to eggs.
As the mixture thickens over a medium heat, walk on over to the cabinet and pull out a mixing bowl. Mix 2 cups whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Then, using either your hands or two knives or a pastry cutter like the one my lovely mother-in-law got me for Christmas last year, cut in 2 Tablespoons softened butter and 3 Tablespoons honey. Bring it all together by stirring in 3/4 cup milk until everything is moistened.
Pour the chicken and vegetable mixture into a large casserole. Pull apart pieces of the biscuit dough and place all over the top. Bake in a 400 oven for 25-30 minutes, until the biscuits are nice and golden brown.
Here is the casserole before it went into the oven...
Here it is after the oven...
And here it is just before it went into my mouth...
Mmmm. Please enjoy!
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