3 tbsp. butter
3 tbsp. flour
1 1/2 c. chicken broth
2 c. cooked chicken pieces
1 c. cooked peas
3 oz. can mushrooms
2 cooked carrots, cut in 1/3's
1/4 c. chopped onion
1/2 tsp. salt
1 pkg. refrigerator biscuits

Preheat oven to 425 degrees. Melt butter and blend in flour. Add broth. Cook and stir until thickened. Add chicken, vegetables, and salt until bubbling. Pour into 1 1/2 quart casserole. Snip biscuits into fourths; place rounded side against edge. Cook 8-10 minutes at 425 degrees.