Serves: 6
Total Calories: 405

2 1/2 cups chicken stock
3 carrots, peeled and chopped
2 medium red or Yukon gold potatoes, peeled and chopped
1 stalk celery, chopped
1/4 cup unsalted butter
1 medium onion, chopped
1/2 pound cremini mushrooms, chopped
1 teaspoon thyme
5 tablespoons flour
1 cup milk
1/4 teaspoon nutmeg
black pepper to taste
2 1/2 cups boneless chicken meat
1/4 cup frozen green peas
2 teaspoons sage
1 (17-ounce) tube jumbo sized or Grands brand refrigerated biscuit
6 (5-inch) Dutch ovens

In a 10-inch Dutch oven, bring stock to a boil over high heat. Add carrots potatoes, and celery, Reduce heat to medium and cook until vegetables until tender, about 5 to 7 minutes. Drain vegetables from stock and set both aside in separate bowls. Melt butter in Dutch oven, add onion and sauté until opaque then add mushrooms, cook 5 minutes. Add thyme and flour and cook for about 2 minutes. Slowly add milk, stirring consistently until combined. Add stock, stir well consistently until mixture thickens. Season with sage, pepper, and nutmeg. Add cooked vegetables and chicken. Divide into 5-inch Dutch ovens filling no more than 2/3 full. Open Biscuits and top each pot with one biscuit. Cover and cook with 2 coals under and 3 coals on top. Bake 15 to 22 minutes. Top with a light sprinkle of parsley.

Nutritional Facts:

Serves: 6
Total Calories: 405
Calories from Fat: 108

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Chicken or Pork Tortilla Casserole*
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Happy Campers Dog Dish Meatloaf
Hot Brown Sandwich
Kickin' Tuna Salad
Po' Man's Beef Wellington
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Traditional Philly Cheese-Steak Sandwiches