1/4 c. butter
1/3 c. flour
Dash of pepper
Salt to taste
1 (10 3/4 oz.) can condensed chicken broth
3/4 c. milk
2 c. cubed, cooked chicken
1/3 c. chopped onion
1 c. frozen sweet peas
1 c. frozen whole baby carrots
10 oz. pkg. Hungry Jack flaky biscuits
Poppy seed, if desired

Heat oven to 375 degrees. In a 10 inch oven proof skillet, melt butter; stir in flour, salt, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until thickened, stirring constantly (stays smooth if using a wire whisk). Add chicken, onion, peas, and carrots; cook until hot and bubbly. Separate biscuits and arrange over hot chicken mixture. Sprinkle with poppy seed. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown. 2 cups of chicken broth can be substituted for the condensed chicken broth and milk.