Chicken and biscuit casserole

Ingredients
4 tablespoons of butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
2 cloves garlic, finely minced
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil (or 1 tablespoon fresh)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
4 cups chicken broth
1 1/2 cup frozen peas
4 cups diced, cooked chicken meat
    
3 cups buttermilk baking mix
3 teaspoons dried basil (or 3 tablespoon fresh)
1 cup milk

Directions
 Preheat oven to 350 degrees F and lightly grease a 9x13 inch baking dish.
 In a deep skillet melt the butter over medium-high heat. Cook the onion, celery, and carrots until tender.
 Add in garlic, sugar, salt, pepper, basil and cook 1 minute longer, then add in flour, cooking for an additional minute or so.
 Add in broth and peas, stirring constantly, and bring to a boil. Boil for about 1 minute, then lower heat to simmer for 5 minutes. Add in chicken, and pour into the prepared pan.
 In a medium bowl combine the final three ingredients and mix well to form a dough. Lightly flour the counter top and pat the dough out into a rough rectangle. Using your hands or rolling pin, form into a rectangle roughly the shape of the top of the pan and place on top. Don't worry about getting it on there in one large piece, it's easiest to cut into 3 sections and transfer those over.
 Bake in preheated oven for about 30 minutes, cover with foil and bake about 10 more minutes.


Alternatively for the biscuit topping, you can form into biscuits and place on top, rather than making a mat.



Butter            $0.50
Onion            $0.25
Celery           $0.25
Carrots         $0.25
Garlic            $0.15
Broth             $1.19
Peas              $0.75
Chicken         $3.00
                       $6.34