Chicken Biscuit Casserole

3 cups chicken -- cooked and cubed
3 cups chicken broth
4 carrots -- sliced 1" thick
1 onion -- chopped
4 stalks celery -- sliced 1/2" thick
8 ounces mushrooms -- halved
2 garlic cloves -- sliced
1 can peas -- (8 oz.) canned
3 tablespoons cornstarch
1/3 cup cold water
10 biscuits -- (tube or fresh)

Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool.

To Freeze:Pour into round casserole dish (2 qt capacity). Cover with plastic wrap and then aluminum foil.

To Reheat:Thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.