Chicken Stew Over Biscuits - cooking recipe

Ingredients

2 tablespoons olive oil
2 carrots, diced
2 celery ribs, diced
1 onion, diced
1/2 cup flour
2 (14 ounce) cans chicken broth
3 cups cooked chicken, diced
1 cup frozen peas
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
8 refrigerated biscuits

Preparation

Heat oven to 350 degrees.
Heat the oil in saucepan over medium heat; add carrots, celery and onion. Cook, stirring often until the onion is golden, about 5 minutes.
Sprinkle the flour over the vegetables; cook, stirring, 3 minutes. Add 1 cup of the broth, stirring to prevent lumps. Cook until the sauce begins to thicken and then add the remaining broth. Cook; stirring occasionally, until sauce is completely thickened, about 5 minutes.
Stir in the chicken, peas, thyme, salt and pepper to taste; reduce heat to simmer. Cook, stirring occasionally, until reduced and thickened, about 8 minutes.
Meanwhile, bake the biscuits according to package directions. To serve, split two biscuits per person; spoon stew over biscuits.