Melt 2 tablespoons butter in frying pan. Add diced onion, celery, diced carrots. You can shred carrots as I did if you desire.
Add gelatin to broth to thicken. Or, you can use a corn starch slurry instead. Add 1 tablespoon of corn starch mixed with 1
Once onion, celery and carrots are softened, add broth.
tablespoon cold water, which thickens sauce
Add in a tablespoon of dijon mustard. Stir to incorporate.
Add in a few tablespoons white wine or dry vermouth. Cook on lowfor about fifteen minutes.
As the broth is cooking down, make the biscuits.
Add in chicken and peas.
Add 3 tablespoons minced parsley. Reserve some for final garnish.
Once the chicken mixture is creamy enough, add golden baked biscuits to top serve.