3 c. cooked chicken (cubed)
1 c. diced cooked potatoes
1 c. frozen peas (thawed)
6 cubes chicken bouillon
4 c. milk
1 c. sliced cooked carrots
6 tbsp. butter
1/3 c. unsifted flour
1/4 tsp. pepper
2 c. biscuit baking mix

Preheat oven to 375 degrees. In large saucepan, melt butter. Stir in flour, bouillon and pepper. Add milk. Cook and stir until mixture thickens. Add remaining ingredients except biscuit mix. Mix well, pour into a 2 1/2 quart casserole dish.

Prepare biscuit mix and roll out to cover casserole. Cut slashes in center of dough. Place on top of casserole; crimp edges. Bake 40 minutes or until golden brown.