01-08-2010 Dorothy Swain 6Servings 20minutes My childrens' grandmother, Dorothy Swain, shared this recipe with me when I was a new bride. It's a great way to use up cooked chicken leftovers--and is still a favorite in our house. Freeze before topping with biscuits for a hearty freezer meal. 3cchicken, cooked and chopped 3cchicken broth 4carrots, peeled and sliced 1-inch thick 1onion, chopped 4celery stalks, sliced 1/2-inch thick 8ozmushrooms, fresh 2garlic cloves, sliced 1cpeas, canned or frozen 3Tcornstarch 0.333333ccold water 10biscuits, uncooked (home-made or canned) Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool. To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wrap in jumbo freezer bag. To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown. To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.