Chicken and Biscuits

1 1/2 lb. boneless skinless chicken breast, cut in bite size pieces
1/4 c melted butter
1 medium onion , chopped
1 C potatoes, sliced
1 1/2 C chopped celery
1 1/2 C chopped carrots
2 C water
2 c chicken broth
1C frozen peas
1/2 C half and half
1 can cream of potato soup
2 cans cream of chicken soup( can substitute cream of mushroom)
2 cans chicken gravy ( can use turkey gravy)
Poach chicken pieces, onion, celery, potatoes and carrots in water and broth until tender. Reduce liquid to half. Add soups, butter,gravy, and half and half. Bring to a simmer. Add peas. Serve with biscuits on the top or bottom of the bowl and stew over the top.
For biscuits:
Preheat oven th 450 degrees F. In a medium bowl, whisk together 2/3 C whole wheat flour, 2/3 C all purpose flour, 2 tsp. baking powder, and 1/2 tsp. salt, set aside. In another small bowl, whisk together 2 egg whites, 3 T vegetable oil and 1/2 C milk;add to flour mixture , and stir until moistened. Drop 6-8 1/4 C scoops of dough onto a baking sheet, at least 2" apart. bake until golden, 12-14 minutes.