Creamy Chicken & Biscuits

1 tsp oil
12 oz boneless, skinless chicken thighs, cut bite-size
1 c baby carrots, halved lengthwise
8 oz sliced mushrooms
2 cans (10 3/4 oz each) condensed cream of chicken soup
 1 1/3 c milk
1 Tbsp Dijon mustard
1 c bisquick
3 Tbsp chopped dill
1/3 c frozen peas
3 scallions, sliced

Heat oven to 400 degrees.   Heat oil in an 11 to 12 inch skillet.  Add chicken and cook over medium high heat, stirring often, 3 minutes or until lightly browned.
Stir in carrots and mushrooms.  Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.
Stir in soup, 1 cup of the milk and the mustard until blended.  Bring to a simmer.
Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1/3 c milk in a small bowl until blended.
Stir in remaining 2 Tbsp dill, the peas and scallions into skillet.  Remove from  heat.  Place in prepared casserole dish, and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.
Bake 15 to 20 minutes or until biscuits are golden and cooked thru.
Serves 6

Alternate:
omit mushrooms
Add 1-2 Tbsp water to skillet when adding the carrots.
Use regular (refrigerated) biscuits to top