Chicken and Biscuits, or pot pie

This is one of the those recipes that doesn't need to be followed to the tee. Let your taste buds guide you! I can't tell you the last time I measured this one out! I highly recommend doing it chicken and biscuit style! Why waste time rolling out the dough? Great one pot company dinner!

2 Boneless skinless chicken breasts or left over chicken from making stock
1 cup carrots
1 cup celery
1 cup peas
I cup onion
2 cloves garlic minced
1 tbsp season salt
2 tbsp arrowroot (if using all milk and no cream add 1/4 cup)
1/4 tsp celery seed
1 tbsp butter
1 3/4 cup chicken broth
2/3 cup cream (not Ultra-pasturized, or half and half)
1-2 tbsp butter
salt and pepper to taste

Saute chicken (if using Boneless skinless breasts) and butter together until browned. Add celery garlic, season salt, salt, and pepper, carrots, and peas until chickens cooked through, set aside.
In separate pan put in butter, garlic, and onions, cook until soft. Combine broth slowly with onions reserving 1/4 cup. Mix arrowroot with 1/4 cup of broth until well blended, add to the gravy slowly whisking well. Add celery seed and milk and or cream. Simmer until thicker stirring constantly.
If eating as chicken and biscuits, combine into one large pot and let reduce a little. If you need more juice, add more broth or cream. It can stay warm on the stove for a while and do just fine!

If making the pot pie:
Place biscuit crust in the bottom of a 9 1/2 in pie plate*. Place chicken mixture in crust. Add sauce over top, and place crust over. Put a slit or two in the top to allow heat to escape.`