Step 1

Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.

Step 2

Heat the butter and oil in a skillet set over medium-high heat.

Step 3

Add the diced carrots and celery and cook for 3 minutes.

Step 4

Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook until fragrant.

Step 5

Add the cooked shredded chicken and chopped mushrooms and cook for 1 minute.

Step 6

Sprinkle the flour over the vegetables and chicken mixture and cook for 3 minutes, stirring continuously.

Step 7

Stir in the chicken broth and scrape the bottom of the pan to deglaze the pan.

Step 8

Pour in the white wine and cream. Stir well.

Step 9

Season to taste with salt and add the pepper, thyme, and basil. Stir well and continue to cook until the mixture reaches a thick, stew-like consistency.

Step 10

Pour the chicken stew mixture into the prepared casserole dish. Arrange the biscuits on top.

Step 11

Bake for 30 minutes or until the filling bubbles and the biscuits are golden brown. Let cool for 10 minutes before serving.