Directions

1. In a large saucepan, sauté the sausage, carrots, celery and onion in oil for 2-3 minutes until vegetables are tender. Set aside.
2. In the same pan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth. Bring to a boil; cook and stir for 1 minute or until thickened.
3. Stir in peas. Return sausage mixture to pan.
4. In a bowl, combine biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling sausage mixture. Reduce heat; cook uncovered 10 minutes. Cover pan; cook 10 minutes longer.