1/4 cup butter
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped baby carrots
1/2 cup all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
4 cups chicken broth
1 (10 ounce) can peas, drained
4 cups diced, cooked chicken meat
2 cups buttermilk baking mix
2 teaspoons dried basil
2/3 cup milk
Preheat oven to 350 degrees F
Grease (Lightly) a 9×13 inch baking dish.
Melt butter in a medium sized skillet set to medium-high heat. Cook and stir the garlic, and vegetables in the butter unti justl tender.
Stir in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, then stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
In a medium mixing bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough.
Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
Bake in the preheated oven for 30 minutes.
Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.