Bring chicken broth to a boil; add carrots, onions, celery, mushrooms
and garlic; simmer 10 minutes. Add cubed chicken meat and peas;
simmer 5 minutes more. Mix cornstarch with cold water in measuring
cup; add slowly until chicken mixture has consistency of gravy.
Remove from heat; cool. To freeze: pour into round casserole dish
(2-qt capacity). Cover with aluminum foil; flash freeze, then wrap in
jumbo freezer bag. To prepare: thaw casserole before cooking. Place
in 400-degree oven for 25 minutes. Remove from oven and place
uncooked biscuits (either from "tube" or scratch: my family enjoys
their "chicken biscuits" cut with a chicken-shaped cookie cutter) in
slightly-overlapping circles on top of casserole. Return to oven and
bake 20 to 25 minutes more, until mixture is bubbling and biscuits
are cooked.
