Creamy Chicken with Biscuits

3/4 lb carrots, cut into chunks
2 stalks celery, thinly sliced
1 onion, chopped
1 cup sliced mushrooms (optional)
1/4 cup flour
2 lbs chicken
1/2 tsp poultry seasoning
salt and pepper
1/2 dry white wine
1/2 cup low sodium chicken broth
1 cup frozen peas
1/2 cup heavy cream

In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with poultry seasoning, salt and pepper. (depending on the cut of chicken you're using, you may want to cut it up or plan to debone it once it has cooked.)

Cover and cook until the chicken and vegetables are tender, on low for 5-6 hours.

Thirty minutes before serving, prepare biscuits (recipe below).

Ten minutes before serving, add the peas, cream, and salt to taste. Cover and cook until heated through. (if the cream doesn't thicken it as much as I like, I thicken it with a little more flour and cold water)

To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

For Drop Biscuits:
2 cups flour
1/2 cup cold butter, cut into pieces
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk (2% worked fine)

Heat oven to 400*. In a food processor, combine first four ingredients; pulse until pea-sized clumps form. Add the milk and pulse just until moistened.

Drop 6 large mounds of the dough onto a baking sheet. Bake until golden, about 20 minutes.

From "Real Simple" magazine