3 c. cooked chicken, cubed
1 c. cooked carrots, sliced
1 c. cooked potatoes, diced
1 c. frozen peas, thawed
6 tbsp. butter
1/3 c. flour
2 tbsp. chicken flavor instant bouillon
1/4 tsp. pepper
4 c. milk
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 2 1/2 quart casserole dish. Prepare biscuit mix according to package directions for rolled biscuits. Roll out to cover casserole. Cut slashes in center of dough. Place dough on top of casserole. Crimp edges. Bake for 40 minutes or until golden brown.