Drop Biscuit Pot Pie

This is an adaptation of a Rachael Recipe. Check out her new show on the Cooking Channel. It is called "A Week in a Day". It is all about preparing a week's worth of meals in advance.

In this recipe Rachael poaches the chicken. I am all about ease so I have changed this part of the recipe. Other changes are minimal.

• 2 tablespoons extra-virgin olive oil
• 16 button mushrooms, sliced or quartered
• 2 medium carrots, peeled and diced
• 1 potato, peeled and chopped
• 3 to 4 small ribs celery, chopped
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 quart chicken broth
• 3 to 4 sprigs tarragon, leaves chopped
• 1 rounded tablespoon Dijon mustard
• 1 1/2 pounds cooked chicken, shredded (either bake in the oven or purchase the roasted store chicken if on sale)
• 1 cup frozen peas
• Package drop biscuit mix, mixed to package directions (recommended: Jiffy) - use can biscuits if in a hurry
• Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix

• Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.

  Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.

  Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.

  Preheat the oven to 375 degrees F.

  Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.