2 to 3 c. cooked chicken, cut in bite-size pieces
1 c. diced carrots
1 c. green peas
1 c. diced potatoes
1/3 c. chopped onion

Precook vegetables until nearly done. Mix with chicken and put in 9 x 13 (or larger) shallow baking dish. Pour over this 2 cups chicken broth slightly thickened with flour. Salt and pepper to taste. Top with rows of baking powder biscuits. Bake in moderate oven 40 minutes or until biscuits are brown. Serves 6.

BISCUITS:

2 c. flour
4 tsp. baking powder
1/2 tsp. salt
Milk
3 tbsp. shortening

Work shortening into dry mixture. Add enough milk to make a dough you can handle. Pat out gently to 3/8 inch thickness on floured surface and cut in rounds. Place in rows on top of chicken mixture.

NOTE: 75 years ago this was a standard dish at church suppers.