1 (10 oz.) pkg. frozen peas
2 c. cubed chicken, cooked
1 (10 oz.) can cream of chicken soup
1/2 c. sour cream
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 c. Bisquick mix
1/2 c. cold water
1 1/2 c. shredded cheddar cheese

Heat oven to 425 degrees. Rinse peas to separate. Heat peas, chicken, soup and sour cream, 1/2 cup milk, salt and pepper just to boiling, stir frequently. Reduce heat to just keep warm. Stir in bowl baking mix and water to form soft dough. Gently smooth into a soft ball on floured board; knead 5 times. Roll dough 1/2 inch thick, cut biscuits with 2 inch cutter. Pour chicken mixture into ungreased 7 x 11 inch pan; sprinkle with cheese. Top with biscuits. Bake until biscuits are brown on top, about 20 minutes.