5 tbsp. chicken fat or butter
1/2 c. sliced onion
4 tbsp. flour
2 c. chicken stock
2 to 3 c. cooked chicken
1 c. peas, cooked or canned
1 c. carrots, cooked and diced

RICH BISCUIT TOPPING
2 c. flour
2 tsp. baking powder
1 tsp. salt
4 tbsp. shortening
1 egg, slightly beaten
1/4 c. milk

Heat fat; add onions and cook over low heat for about 10 minutes or until soft and lightly brown. Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; season to taste. Add a little celery salt and onion salt if desired.

Arrange chicken meat and vegetables in layers in a large casserole or in 6 individual ramekins. Cover with sauce. Top with rich biscuit topping.

TOPPING: Sift flour, measure. Add baking powder and salt, sift again. Cut in shortening with pastry blender or two knives, add egg and enough milk to make a soft dough. Roll out to fit casserole. Bake 25 to 30 minutes at 400 degrees.