1/4 c. butter
1/3 c. flour
1/2 tsp. salt and dash pepper
1 1/3 c. chicken broth
3/4 c. milk
2 c. chicken
1/3 c. onion
1 c. peas
1 c. carrots
1 can of biscuits (10 count)

Heat oven to 375 degrees. In 10 inch ovenproof skillet, melt 1/4 cup butter. Blend in 1/3 cup flour, 1/2 teaspoon salt and dash pepper. Add 1 1/3 cups chicken broth and 3/4 cup milk. Cook, stirring, until thickened. Add 2 cups cubed chopped chicken, 1/3 cup chopped onion, 1 cup cooked peas and 1 cup cooked carrots; simmer until bubbly. Separate 1 can biscuits into 10 biscuits. Arrange over chicken mixture. Sprinkle with poppy seed. Bake 20-25 minutes or until golden brown. 5-6 servings.