A chicken and biscuit casserole is made by taking shredded cooked chicken and combining it with seasonings, a sauce and vegetables. Cover the mixture with a biscuit crust, and bake in the oven for 40 minutes or until the biscuits are cooked.
In a skillet, melt 1/4 cup of butter over medium heat. Sauté two cloves of minced garlic and 1/2 cup each of chopped celery, carrots and onion until tender. Mix in 1/2 cup of flour, 2 teaspoons of white sugar, 1 teaspoon each of salt and dried basil and 1/2 teaspoon of pepper. Stir in 4 cups of chicken broth, and bring the mixture to a boil. Stirring constantly, boil one minute, and then reduce heat. Add in one 10-ounce can of peas and 4 cups of diced or shredded cooked chicken, and transfer the mixture to a baking dish.
In a medium bowl, combine 2 cups of buttermilk baking mix with 2 teaspoons of dried basil and 2/3 cup of milk. Stir the mixture until a soft dough forms, and create six to eight balls. Flatten each ball of dough, and place on top of the chicken mixture in the baking pan. Bake at 350 degrees Fahrenheit for 30 minutes. Cover with foil, and bake for an additional 10 minutes. Serve hot.