1/4 c. butter
1/3 c. flour
1/2 tsp. salt
Dash of pepper
1 1/2 c. chicken broth
3/4 c. milk
2 c. cubed chicken
1/3 c. chopped onion
1 (16 oz.) can peas & carrots

In 10 inch ovenproof skillet melt butter. Blend in flour, salt and pepper. Add broth, milk, and cook, stirring until thickened. Add chicken, onion, peas and carrots. Simmer until bubbly. Cover mixture with 10 biscuits, either canned or homemade. Bake 20 to 25 minutes or until golden brown, 375 degrees.