1/4 c. butter
1/3 c. flour
Dash pepper and salt
10 3/4 oz. can chicken broth
3/4 c. milk
2 c. cubed, cooked chicken
1/3 c. chopped onion
1 c. sweet peas
1 c. baby carrots
10 oz. canned biscuits

In a 10 inch skillet melt butter. Stir in flour, salt and pepper. Cook 1 minute stirring constantly until smooth and bubbly. Add chicken broth and milk. Cook until thickened. Add chicken, onion, peas and carrots. Cook until hot and bubbly.

Separate dough into 10 biscuits. Arrange biscuits on top of hot chicken mixture. Bake at 375 degrees 20-25 minutes or until biscuits are golden brown.