3 c. cooked chicken, cubed
1 c. cooked carrots, sliced
1 c. cooked potatoes, cubed
1 c. frozen green peas, thawed
6 tbsp. butter
1/3 c. flour, unsifted
2 tbsp. chicken-flavored bouillon cubes
1/8 to 1/4 tsp. pepper
4 c. milk
2 1/4 c. biscuit baking mix

Preheat oven to 375 degrees. In large saucepan, melt butter; stir in flour, bouillon and pepper. Over medium heat, gradually add milk; cook and stir until thickened. Add remaining ingredients except biscuit mix. Pour into 2 1/2 quart baking dish. Prepare biscuit mix according to package directions for rolled biscuits. Roll out to cover top of dish; cut slits near center. Place dough over filling; turn under edge. Seal and flute. Bake 40 minutes or until golden.