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1
Preheat oven to 450.
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2
In medium bowl, mix baking mix and 1/3 cup milk until just combined.
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3
Onto ungreased cookie sheet, drop biscuit dough to make 4 even mounds.
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4
Bake biscuits 10 minutes or until golden brown.
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5
Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; cut chicken into 1/2-inch chunks and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
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6
In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot.
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7
Add chicken and cook 6-7 minutes or until no longer pink inside, stirring occasionally.
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8
Transfer chicken to a bowl.
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9
To same skillet add remaining 3 teaspoons oil; reduce heat to medium.
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10
Add carrots, onion and celery, and cook 8 minutes or until vegetables are tender, stirring occasionally.
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11
Add broth and heat to boiling on medium-high.
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12
In a cup stir cornstarch into 1/2 cup milk and add to skillet.
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13
Heat to boiling on medium-high heat.
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14
Boil 1 minute, stirring.
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15
Remove from heat; stir in peas, dill, lemon juice, 1/4 teaspoon salt, and chicken.
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16
To serve, spoon chicken and vegetable mixture into 4 shallow dinner bowls.
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17
Top each bowl with a biscuit; garnish with dill sprigs.
