Chicken-and-Biscuit Cobbler

3        tablespoons butter 
 1       cup sliced carrots 
1        medium onion, chopped
 2       (8-ounce) packages fresh mushrooms, quartered 
2        garlic cloves, minced 
1/2    cup dry white wine 
1/3    cup all-purpose flour 
3         cups reduced-sodium chicken broth
 3/4     cup whipping cream 
1        tablespoon white wine vinegar 
3        tablespoons sliced chives 
3        tablespoons chopped parsley 
2        teaspoons chopped rosemary 
2        teaspoons chopped thyme leaves 
8        cups shredded cooked chicken 
Kosher salt 
Freshly ground black pepper 
2-1/2     cups self-rising flour
1/2         teaspoon sugar 
1-1/4     cups chilled buttermilk 
1/2         cup butter, melted 
1/2        cup chopped cooked bacon (about 5 thick bacon slices) 
Garnishes: chopped fresh chives and parsley

1       Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.

 2      Whisk together 2-1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.

3       Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture.

Step 4

Bake at 400° for 30 to 35 minutes or until browned and