Chicken and biscuits, with a white sauce gravy - on the table in no time! This one pot dinner is a snap to make, and there will be no leftovers.br br Ingredients:br Biscuitsbr 2 cups (500 mL) all-purpose flourbr 2 tsp (10 mL) sugarbr 2 tsp (10 mL) baking powderbr 12 tsp (2 mL) sea saltbr 1-12 cups (375 mL) whipping cream (35)br br Fillingbr 8 boneless, chicken thighsbr 2 Tbsp (30 mL) butterbr 1 medium onion, mincedbr 1 rib celery, sliced thinbr 14 cup (50 mL) all-purpose flourbr 14 cup Lillet (or dry vermouth dry white wine)br 2 cups (500 mL) low-sodium chicken brothbr 12 cup (125 mL) whipping cream (35)br 2 tsp (10 mL) minced fresh thyme leavesbr 2 cups (500 mL) frozen mixed vegetablesbr br Method:br First the biscuits: pre heat the oven to 450ºF (230ºC).br Whisk together flour, sugar, baking powder, and salt in a large bowl. Stir in the cream just until a dough forms. Turn the dough out onto a floured work surface and knead 5-6 times just until smooth.br Form into a 34”-thick round and cut into 8 wedges using a Pizza cutter.br Cook the biscuits on a parchment paper-lined baking sheet, until golden brown. 15 - 20 minutes. br br While the biscuits are baking… Season the chicken with salt and pepper. Melt 2 Tbsp of butter in a 12” pan over medium heat. Brown the chicken on both sides, in two batches. Transfer the chicken to a clean plate.br Add the onion, celery, salt to the same pan and cook until the onion is softened. Stir in the flour and cook, stirring constantly for about 1 minute.br Pour in the Lillet and cook stirring until evaporated. Slowly whisk in the broth, cream, and thyme; bring to a simmer. Place the chicken back into the pan; cover then cook over medium heat until chicken registers 160ºF, 8 to 10 minutes.br Pour in the frozen vegetables and simmer until heated through.br Place the cooked biscuits on top just before serving.