4 med. potatoes
1 lg. carrot
1/2 c. frozen peas
1 c. cooked, cut chicken
2 cans cream of chicken or celery soup
Milk
Salt & pepper to taste
2 1/4 c. Bisquick
2/3 c. milk

Cook potatoes and carrot in boiling water until tender. Cool, and cut into small pieces. Add chicken and peas to pot. Mix soups with milk to make a gravy consistency. Stir all together over low heat for about 30 minutes. Pour over halved biscuits.

Mix Bisquick and milk, roll out dough on floured board and cut with biscuit cutters and bake as directed.