1 chicken, cooked and deboned, save broth
1 sm. pkg. frozen peas and carrots
1 can cream of chicken soup
1/4 c. chopped onion
1 tbsp. butter
Salt and pepper to taste
1 sm. can Hungry Jack butter biscuits or pie crust

Cut chicken into small pieces. Use a small amount of chicken broth to cook peas, carrots and onions until tender. Add soup to vegetable mixture, adding a little broth if needed. Add butter, salt and pepper. If mixture is too soupy, put 1 tablespoon flour and 3 tablespoons milk in a small dish. Mix to make a paste. Add to vegetables mixture. Then pour into baking dish, top with biscuits that have been torn apart. Bake at 350 degrees until biscuits are golden brown.