3 c. cooked chicken
1 c. diced potatoes, cooked
1 c. peas and carrots
1 tbsp. butter
1 c. onions, chopped
1 c. celery, chopped
1 tsp. salt
1 tsp. pepper
1/2 c. butter
4 tbsp. flour
2 tbsp. chicken base
2 c. cream

TOPPING:

2 c. Bisquick
1 1/2 c. milk

Place chicken, potatoes, peas and carrots in 3 quart casserole dish.

In saucepan saute celery and onions. Add seasoning. Pour over meat and vegetables.

In saucepan add butter flour to make a roux then add chicken base and milk. Stir until thick. Pour over other ingredients; mix.

Make topping and spread over dish. Bake 350 degrees until topping browns.