1 tbsp. plus 1 tsp. butter
2 tbsp. plus 2 tsp. all-purpose flour
1/2 tsp. powdered mustard
1/4 tsp. rubbed sage
1 1/2 c. skim milk
1 packet instant chicken broth & seasoning mix
Dash white pepper, or to taste
4 oz. Cheddar cheese, shredded
8 oz. skinned & boned cooked chicken, diced
1 c. each sliced carrots, stemmed sliced mushrooms & sliced green beans (tender crisp)
4 ready to bake refrigerated buttermilk flaky biscuits (1 oz. each)

In 3 quart saucepan heat butter over medium heat until bubbly and hot; add flour, mustard and sage and stir quickly to combine thoroughly. Stirring constantly, gradually add milk; continue to stir and cook until smooth. Add broth mix and pepper; mix well. Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5-10 minutes; add cheese and cook, stirring, until melted. Add chicken and vegetables and continue cooking until chicken and vegetables are heated through, 3-5 minutes longer.

Preheat oven to 400 degrees. Spray 1 1/2 quart casserole with nonstick cooking spray and pour chicken mixture into casserole. Carefully separate each biscuit into 2 layers of dough, making 8 circles; arrange biscuits over chicken mixture in an even layer, overlapping circles slightly and bake until biscuits are golden, 7-10 minutes. Makes 4 servings.

Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature.