Cream Chicken over Biscuits?

I need a good cream chicken over biscuits recipe. My mom makes it and I'd call her to get her recipe but she is at work. My hubby wants it for dinner. Please don't list website.Cream Chicken over Biscuits?
Yes, I have the recipe for creamed chicken. Just follow the recipe below, for creamed chicken for biscuits.





Ingredients





1/3 cup butter


1/3 cup all-purpose flour


2 cups chicken broth


2 cups heavy cream


1/4 teaspoon garlic powder


1 teaspoon salt


1/2 teaspoon ground black pepper


3 cups cooked, chopped chicken breast meat


2 cups frozen green peas, thawed and drained


1 cup toasted sliced almonds








Directions





1 Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.Cream Chicken over Biscuits?
You can serve the creamed chicken over the biscuits, or over toast, rice, in pastry shells, or use it as a pot pie base, put in a casserole and cover with a piecrust and bake at 350 for 35 minutes. All are really good!





Creamed Chicken over Biscuits


1 whole chicken (3 lbs.)


3 quarts water


1 onion, quartered


1 celery rib, cut up


1-1/2 teaspoons salt


4 tablespoons butter or margarine


1/4 cup all-purpose flour


1 large egg yolk


1 tablespoon minced fresh parsley


1/4 teaspoon freshly ground black pepper


Homemade or purchased biscuits


1 carrot, cut up


Directions


1. Combine chicken, water, onion, celery, carrot, and salt in large pot. Bring to boil; reduce heat and simmer until chicken is tender, 50 to 60 minutes. Remove chicken from pan. Boil broth until reduced to 3-1/2 cups, about 45 to 60 minutes; strain and skim fat. When chicken is cool, shred meat, discarding skin and bones; set aside.


2. Melt butter in large saucepan over medium heat. Add flour and cook, stirring occasionally, until golden brown, about 3 to 4 minutes. Gradually whisk in reserved chicken broth. Bring to boil, reduce heat, and simmer 5 minutes. Whisk egg yolk in medium bowl. Gradually add 1 cup of the hot broth mixture to yolk, whisking constantly, and return to saucepan. Stir in reserved chicken and the parsley and pepper. Serve over biscuits. Makes 4 cups.