Creamy Chicken and Biscuit Casserole

This is from a great new site I came accross. This Foodie thing is very addicting.

The Cork And Spoon blog
http://corkandspoon.wordpress.com/Creamy Chicken and Biscuit Casserole

serves 4-6
Ingredients
■2 cups cooked chicken or turkey (I picked up a rotisserie chicken from the grocery store)
■2 cups mirepoix (or dice the following: 1 lg carrot, 1-2 stalks celery, and ½ a large white onion)
■1 medium zucchini
■1 cup sliced baby bella mushrooms
■½ stick butter
■¼ cup dry white wine
■¼ chicken stock
■2 tbsp fresh parsley, chopped
■1 container (6 oz) flakey biscuit dough
■Salt and pepper to taste
■Flour (optional for thickening assistance)
Directions
1.Heat a large heavy pot or dutch oven over medium high heat.2.Add butter and allow to melt.
3.As butter is melting, add your mirepoix and cook until vegetables are tender .
4.Add zucchini and mushrooms and the wine and cook until most of the liquid has been absorbed
5.Add broth, parsley, and cooked chicken. Season with salt and pepper. Bring to a simmer
6.Once the broth starts to simmer, add the heavy cream and stir.7.Continue to cook until the mixture starts to thicken into a creamy consistency. You can whisk in some sprinkled flour to assist.
8.Spoon the vegetable and chicken mixture into a casserole dish. Place unbaked flakey biscuits over top in a single layer.
9.Bake in a pre-heated 400° oven and bake 8-11 minutes (or follow biscuit package directions).
10.Remove from oven when biscuits are golden brown.
Note: This dish fairs okay in the freezer. There is a little texture change in the biscuit, but that’s about all I noticed.