Chicken Curry Pot Pie

This is my version of Nadine's recipe that I didn't have a chance to make with the turkey because there just wasn't enough so today I made it with chicken.
 
Ingredients
2 pound(s) roasted skinless boneless chicken breast, cooked and cut into chunks 
1 pound(s) uncooked baby carrots, sliced
1 large uncooked onion, diced  
1 cup fat-free, chicken broth  
6 oz cooked, portabella mushrooms 
2 Tbsp butter  
4 Tbsp all-purpose flour  
1/2 cup(s) fat-free skim milk
2 teaspoons curry powder or to taste
2 teaspoons dried dill or to taste   
1 package of 10 Homestyle Biscuits - 100 cal for 2  

Directions
Preheat oven to 350º.
In a large glass bowl, covered with plastic wrap, no water added,  microwave the carrots and onions on high for 4 minutes, stir, then microwave for an additional 4 minutes. Add mushrooms and microwave for 4-6 more minutes.

To make the roux put the flour and butter in a pot over medium heat, and using a whisk,  stir until you end up with a thick paste. With a whisk, add the chicken broth and stir until you have a thick sauce. Add the milk and continue stirring.  Add the curry powder and dill to taste and to get a nice golden yellow colored sauce.

Mix the cooked veggies and gravy with the cooked chicken, and pour mixture into a casserole dish.  Cook 1/2 hour then

place biscuits on top and cook for another 15 minutes or until golden brown.

10 servings @ 6PP