Preparation / Directions:
Preheat oven to 425ø. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; saut‚ 5 minutes or until vegetables are tender. Combine water, soup, pepper, and thyme in a medium bowl; stir well. Stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8 ounce) individual round baking dishes coated with cooking spray. Place flour in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Drop dough by level tablespoon onto chicken mixture. Bake at 425ø for 15 minutes or until biscuit topping is golden.
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