1Saute onion & celery in butter until soft. Add flour and stir until thick and bubbly. Add milk, chicken broth and soup base stirring until well blended and mixture is smooth and a thick gravy like consistancy. Add salt and pepper to taste. Stir in your vegetables and chicken then pour into a 2 quart casserole dish. Set aside.
2FOR THE BISCUITS:
Mix the 1st 5 ingredients until crumbly. Add the milk to moisten. Roll out on floured board and cut. Place on top of the chicken mixture. You may sprinkle the french fried onions on top, if desired.
3Bake in a preheated 400* oven for 20 minutes or until biscuits are browned and sauce is bubbling.