6 tbsp. butter
2/3 c. flour
1 tsp. salt
2 c. chicken broth
1 sm. can mushrooms
2 c. milk
4 c. diced cooked chicken
1 c. frozen peas (or fresh)
1 carrot, coarsely grated

Mix peas and carrot and partially cook (3 minutes in a microwave on high).

In saucepan, melt butter, blend in flour and salt. Add chicken broth and milk and stir until sauce is thick. Add cooked chicken and drained vegetables and heat through. Serve over biscuits or in patty shells.