Instructions

For the Biscuit Dough Topper:

1. Mix together all-purpose baking mix according to the directions for ONE biscuit recipe.
2. Roll dough about 1/4-inch thick; cut into circles that will fit on top of the serving dishes.
3. I made FOUR 7 1/2-inch circles.
4. Place on a baking sheet lined with parchment paper.
5. Crimp around the edges like a pie.
6. Freehand cut out the center; place in the refrigerator 1 hour.
7. Preheat oven to 450°.
8. In a small bowl mix together the egg yolk and water.
9. Brush on the tops of the dough rings; sprinkle with salt and pepper.
10. Bake 10 minutes or until golden.

For the Soup:

1. Pour the chicken stock and chicken into a large stock pot: add carrots, onions, bay leaf, mushrooms and celery and bring to a boil.
2. Once the stock reaches a boil; turn heat down and simmer 30 minutes or until vegetables are tender.
3. While vegetables cook take out 2 cups of the stock; set aside.
4. In a large skillet melt butter, sprinkle flour over butter and mix until smooth; cook about 1 minute. Stir in the reserved stock and cream.
5. Simmer until thickened; add poultry seasoning, salt, pepper and peas; pour into the soup pot with the chicken stock, chicken and vegetables.
6. Stir to combine; discard bay leaf.
7. Bring to a boil and serve.