Chicken Cobbler

Chicken Cobbler 1/2 cup butter, divided 1 cup chopped celery 1 cup chopped carrots 1 cup chopped onion 1 (8-ounce) package sliced fresh mushrooms 1 cup frozen peas, thawed 2/3 cup all-purpose flour 4 cups reserved chicken broth 1/2 cup heavy whipping cream 4 cups reserved chopped cooked chicken 1 tablespoon minced fresh thyme 1 1/2 teaspoons salt 1 teaspoon ground black pepper 2 (7.5-ounce) bags complete buttermilk biscuit mix, Bisquick 2/3 cup shredded Parmesan cheese 2/3 cup shredded Cheddar Cheese 1 cup whole milk Chicken and Broth 1 (4 1/2 pound) chicken, giblets removed 2 stalks celery cut into large pieces 1 onion, quartered 1/4 cup chopped parsley 4 sprigs fresh thyme 2 bay leaves 1 tablespoon salt 1/2 teaspoon ground black pepper Make Chicken and Broth first. Combine chicken, celery, onion, parsley, thyme, bay leaves, salt, and pepper in a large pot. Add water to cover and bring to a boil. Reduce heat and simmer 45 minutes. Remove chicken and let cool. Discard skin and remove chicken, shredding it into bite-sized pieces. Strain broth and reserve 4 cups. Preheat oven to 400 degrees and spray a 13X9-inch baking dish with cooking spray. In a large skillet, melt 1/4 cup butter over medium-high heat. Add celery, carrots, onion, and mushrooms. Cook for 5 to 6 minutes, until vegetables are tender. Stir in peas. Set aside. Melt remaining 1/4 cup butter in a Dutch oven. Add flour and cook, stirring constantly, for 2 minutes. Gradually add chicken broth, whisking constantly to avoid lumps. Add cream and continue to cook for 3 to 4 minutes, whisking constantly. Add reserved chicken, celery/onion mixture, thyme, salt, and pepper. Check and make sure it is seasoned enough and add more salt if necessary. Pour into prepared dish. In a medium bowl, combine biscuit mix, cheeses, and milk. Stir just until combines. Take a spoon and drop large spoonfuls evenly over filling. Bake 18 to 23 minutes, or until biscuits are golden brown.