Ingredients
3 c. chicken broth
3 Tbsp. minced Italian parsley
3/4 c. finely chopped onion
1/2 c. finely chopped celery
2 c. carrots, sliced into half-moons
1 c. frozen green beans
1 c. frozen peas
1/3 c. flour
1/2 c. water
3 c. chopped, cooked chicken
salt and pepper to taste

Dill Biscuit Topping:
2 c. flour
1/2 tsp. salt
1 Tbsp. minced fresh dill or 1/2 Tbsp dried dill
2 tsp. baking powder
1/2 c. cold butter
3/4 c. milk

Directions
Combine the broth, parsley, onion, celery, carrots, and green beans in a large pot.  Bring to a simmer over high heat, reduce heat, and simmer until vegetables are just barely tender.  Add the peas.

Stir together the flour and water in a small bowl until smooth.  Stir into the pot and simmer until thickened, stirring frequently.  Add chicken and remove from heat.  Season with salt and pepper.  Pour the chicken mixture into a 9- by 13-inch baking dish (or gallon ziploc bag).  Let it cool, then wrap, label, and freeze.

For the topping, in a big bowl, mix together the flour, salt, dill, and baking powder.  Put the dry biscuit ingredients into a resealable plastic freezer bag.  Label and tape to the foil on the chicken dish.  (I usually skip this step and combine the dry biscuit ingredients day-of).

To Serve:  Heat the oven to 400 F.  (If frozen in plastic freezer bag, pour into 9- by 13-inch dish once thawed). Place the thawed chicken mix in the oven for 15 to 20 minutes.  Meanwhile, pour the dry biscuit ingredients into a bowl.  Cut in the butter until crumbly.  Add the milk.  Stir the dough just until it's mixed.  Roll out the dough to a 1/2-inch thickness.  Cut 12 circles with a 2 1/2-inch biscuit cutter.  Remove the baking dish from oven and stir the chicken mix.  Place the biscuits on top of the hot chicken mix and bake for an additional 20 minutes, until the biscuits are golden.  (Alternate method:  I typically skip rolling out the dough and just take portions and hand shape them into flat biscuits.  I usually end up with 8 larger biscuits this way).

Makes 8-10 servings.
 


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