3 cups chicken broth
3 tablespoons minced Italian parsley
3/4 cup finely chopped onion
1/2 cup finely chopped celery
2 cups carrots, sliced into half-moons
1 cup frozen green beans
1 cup frozen peas
1/3 cup flour
1/2 cup water
3 cups chopped, cooked chicken
Salt and pepper to taste
Dill Biscuit Topping
2 cups flour
1/2 teaspoon salt
1 tablespoon minced fresh dill or
1/2 tablespoon dried dill
2 teaspoons baking powder
1/2 cup cold butter
3/4 cup milk
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- x 13-inch baking dish. 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.
To serve: Heat the oven to 400 degrees F.
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 the 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.