Creamed Chicken over Biscuits

1/4 c. diced onion
1 c. diced celery
1/4 c. butter
1/4 c. flour
2 tsp. chicken bouillon
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. thyme
4 c. milk
3 c. cubed cooked chicken
2 c. steamed carrots
1-2 c. peas

Place carrots in a small saucepan.   Cover with water.  Bring to boil.  Reduce heat; cover and simmer for 8-10 min. or until vegetables are tender.  Drain and set aside. 

In a saucepan, sauté onion and celery in butter.  Add the flour, bouillon, pepper, basil, and thyme.  Stir in the milk.  Bring to a boil; cook and stir until thickened.  Add chicken and peas.  Serve over warm biscuits

Biscuits:
2 c. white flour
1 c. wheat flour
4 1/2 tsp. baking powder
2 T sugar
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 c. butter
1 egg
1 c. milk

Combine dry ingredients.  Cut butter into the dry mixture.  Add egg, milk, and more flour as needed.  Knead lightly and roll out 1 " thick.  Bake at 450 degrees for 12-15 min.

Freezer Meal Instruction:  Defrost, warm and serve over biscuits