Step 1

Preheat the oven to 425 F.

Step 2

Melt the butter in a medium-large saucepan over medium heat. Let the butter sizzle but do not brown it. Add the flour and stir to combine thoroughly. Allow the flour to cook for one minute.

Step 3

Add the chicken stock 1/2 cup at a time, stirring well between each addition to remove lumps.

Step 4

Turn the heat to low and allow the sauce to cook for 1 to 2 minutes at a slow simmer, being careful not to scorch it.

Step 5

Add the cream, salt, and pepper. Then stir to mix thoroughly.

Step 6

Add the chicken and thawed vegetables and heat through. Remove from heat.

Step 7

Prepare the biscuit dough by adding heavy cream to the self-rising flour. Add a little at a time, stirring as you go, until all flour is incorporated and the dough forms a ball.

Step 8

Pour the chicken and vegetable mixture into a 9" x 9" (2-3 QT) glass baking dish.

Step 9

Using a tablespoon, distribute small blobs of biscuit dough evenly on top. Bake in the middle of the oven for 20 minutes or until the filling is bubbling and the biscuits are golden brown.

Step 10

Allow to rest for 10 minutes before serving.