Chicken and cheddar biscuits

This is from Taste of Home.


1/3 c butter, cubed
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1/2 c flour
1 t salt
1/2 t pepper
4 c chicken broth
5 c cooked chicken, cubed
3 c biscuit mix
3/4 c milk
1 c shredded cheddar cheese

Preheat oven to 425.

Saute onion, celery and carrots in butter about 3-5 minutes.  Add garlic; cook and stir 1 minute longer.  Stir in flour, salt and pepper until blended; gradually whisk in broth.  Bring to a boil, stirring constantly.  Cook and stir over medium heat 4-6 minutes or until thickened.  Add chicken.

Transfer to a greased 9 x 13" baking dish.  Bake, uncovered, 20 minutes.  

Meanwhile, combine biscuit mix and milk just until moistened.  Turn onto a lightly floured surface and knead gently 8-10 times.  Roll into a 12 x 8" rectangle.  Sprinkle with cheese.  Roll up jelly roll style; pinch seam to seal.  Cut crosswise into 1" thick slices.  Place on top of hot chicken mixture.  Bake, uncovered, 15-20 minutes or until biscuits are golden brown.