short cut chicken pot pie

This is probably more of a winter staple, and I've been meaning to post it for a few months. It was quite comforting, easy, and tasty.

Filling:
4-6 chicken breasts
3 TB butter
1 onion
salt & pepper to taste
1/2 lb. mushrooms, sliced
1/3 C flour
2 C chicken broth
1 C heavy whipping cream
1 C frozen peas and carrots

Heat oven to 450. Poach chicken. Cool and cut into chunks. Melt butter in large pan. Saute onion that has been salt & peppered. Add mushrooms and cook until tender. Add the flour, stirring until bubbly (if it doesn't bubble, it will still work). Gradually add broth & cream. Bring to a boil, stirring and cooking for 1 minute. Add peas and carrots and cut up chicken. Place mixture in 9x13 pan. Top with drops of biscuit dough (recipe below) and cook for 20 minutes until biscuit topping is browning.

Biscuit dough:
1-1/2 C flour
2 tsp baking powder
3/4 tsp salt
2 TB dried parsley flakes
1/3 C butter
3/4 C milk

Combine dry ingredients. Cut in butter or shortening. Add milk & stir until combined.