Spring Chicken and Biscuits

Many years ago I found some chicken recipes in Good Housekeeping magazine and they are still a couple of my favorites. One of them can be found in an earlier entry here. In the May 2009 issue there are several chicken recipes that I am looking forward to trying. We tried the first one tonight and it was good. Not sure it will become a classic at our house but it was good and was fairly easy to prepare (which is a prerequisite for any recipe in my kitchen :-) )
So without any further ado - here is the recipe:

Spring Chicken and Biscuits
1 cup plus 2 Tbsp all purpose baking mix (not with buttermilk)
1/3 cup plus 1/2 cup reduced-fat milk
4 medium skinless, boneless chicken-breast halves (1 1/2 lbs)
Salt and pepper (or sepper as my 3 year olds call it)
5 teaspoons olive oil
2 medium carrots, chopped
1 small onion (4 to 6 oz), chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 tablespoons cornstarch
1 cup frozen peas, thawed
1 tablespoon chopped fresh dill plus additional sprigs for garnish if desired
2 teaspoons fresh lemon juice

Preheat oven to 450 degrees. In medium bowl, mix baking mix and 1/3 cup milk until just combined. Onto ungreased cookie sheet, drop biscuit dough to make 4 even mounds. Bake biscuits 10 minutes or until golden brown.
Meanwhile, with meat mallet, pound chicken (I put mine in a ziploc bag) to an even 1/2 inch thickness, cut chicken into 1/2 inch chunks and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper.
In 12 inch skillet, heat 2 teaspoons oil in medium high until hot. Add chicken and cook 6 to 7 minutes or unitl no longer pink throughout, stirring occasionally. Transfer chicken to bowl.
To the same skillet add remaining 3 teaspoons oil, reduce heat to medium. Add carrots, onion and celery and cook 8 minutes or until vegetables are tender, stirring occasionally. Add broth and heat to boiling on medium high. In cup, stir cornstarch into 1/2 cup milk and add to skillet. Heat to boiling on medium-high; boil 1 minute, stirring. Remove from heat; stir in peas, dill, lemon juice, 1/4 teaspoon salt, and chicken.
To serve, spoon chicken and vegetable mixture into 4 shallow dinner bowls. Top each bowl with a biscuit; garnish with dill sprigs.