Chicken a la king

• 1 package sliced fresh mushrooms (traditional)
  
• 1/2 chopped onion
• 2 ribs chopped celery
• 1/2 stick butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 2 cups cubed cooked chicken (leftover rotissery chicken or whatever you have)
  
• 2 tablespoons diced pimientos (traditional)
  

I added peas and omitted mushrooms and pimientos

1. Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add chicken and pimientos; heat through. Serve with biscuits.