A creamy, yummy cross between chicken a la king, chicken and biscuits, and chicken pot pie. Try an unconventional mixed vegetable selection like Trader Joe's "soycatash," which is corn, red peppers and edamame instead of the conventional mix of corn,carrots and peas. If using fresh vegetables, consider par-cooking them.
Melt the butter in a medium-large sauce pan over medium heat. Let the butter sizzle but do not brown it. Add the flour and stir to combine thoroughly and allow flour to cook one minute.
Add the chicken stock 1/2 cup at a time, stirring well between each addition to remove lumps. Turn the heat to low and allow the sauce to cook 1 to 2 minutes at a slow simmer being careful not to scorch it.
Add the chicken and thawed vegetables and heat through. Add the cream, stir to mix thoroughly, and remove from heat.
Prepare the biscuit dough. If using the cream/self-rising flour formula, stir to mix the ingredients until all flour is incorporated and dough forms a ball.
Pour the chicken and vegetable mixture into a 9" x 9" glass baking dish. Using a tablespoon, distribute small blobs of biscuit dough evenly on top.
Bake in the middle of the oven for 20 minutes or until filling is bubbling and biscuits are golden brown. Allow to rest 10 minutes before serving.