Chicken Stew with Biscuits

Name: Chicken Stew with Biscuits
Ingredients: Chicken stock, or more as needed - 2 ½ cups; Skinless, boneless chicken breast halves - 2 pounds; Salted butter - 1 tablespoon; Sliced carrots - 1 cup; Celery, sliced - 1 stalk; White button mushrooms, sliced - 1 (16 ounce) package; Chopped yellow onion - ¾ cup; Garlic, minced - 1 clove; All-purpose flour - ¼ cup; Cooked potatoes, chopped (Optional) - 2 pounds; Fat-free half-and-half - 1 ½ cups; Frozen peas, thawed - 1 cup; Dried thyme - ½ teaspoon; Dried rosemary - ½ teaspoon; Salt and freshly ground black pepper to taste - ½ teaspoon; All-purpose flour, or more as needed - 2 cups; Baking powder - 1 tablespoon; Baking soda - 1 teaspoon; White sugar - 1 teaspoon; Salt - ½ teaspoon; Shortening - 2 tablespoons; Plain low-fat yogurt - 1 cup; Fat-free half-and-half - 2 tablespoons

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Bring 2 1/2 cups chicken stock to a boil over medium-high heat. Add chicken and boil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate to cool....

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