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Chicken Pot Pie With Buttermilk Biscuits

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Ingredients

3 cans (14 1/2 ounces each) reduced sodium chicken broth

2 bay leaves

2 1/2 pounds boneless skinless chicken breasts

3 parsnips or turnips (12 ounces), chopped

3 large carrots (1 pound), chopped

2 large celery ribs, sliced

1 cup drained canned pearl onions

1 cup light cream

1 teaspoon dried thyme

5 tablespoons butter, softened

1/2 cup whole wheat pastry flour

1 1/2 teaspoons worcestershire sauce

1/4 teaspoon ground black pepper

1 package (10 ounces) frozen peas

dough from sesame buttermilk biscuits

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