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Melt butter in 12-inch skillet over medium-high heat. Add celery and onion powder; cook
and stir until tender. Stir in flour. Cook and stir about 2 minutes or until smooth and
bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens.
Add carrots, mushrooms, slat pepper and nutmeg; mix well.
Reduce heat to medium; simmer about 5 minutes, stirring frequently. Stir in chicken and
peas or corn. Remove from heat. Pour into un-greased 2 1/2-quart casserole.
Heat oven to 400 degrees. Bake uncovered 50 minutes.
Remove casserole from oven. Separate dough into 10 biscuits.
Cut each in half crosswise; arrange cut side down around edge of casserole.
Return to oven; bake an additional 15 to 20 minutes or until
biscuits are golden brown.
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