4 lg. chicken breast, cooked and deboned
1 c. sliced cooked carrots
1 c. diced cooked potatoes
1 c. frozen green peas, thawed
6 tsp. butter
1/3 c. flour
2 tsp. chicken flavor bouillon (instant) or 6 bouillon cubes
1/8 to 1/4 tsp. pepper
4 c. milk
2 c. Bisquick mix

Preheat oven to 375 degrees. In large saucepan, melt butter. Stir in flour, bouillon, and pepper; add milk. Cook and stir until mixture thickens. Add remaining ingredients except Bisquick; mix well.

Pour into 2 1/2 quart casserole. Prepare crust according to Bisquick directions for rolled biscuits. Roll out to cover casserole; cut slits in center of dough. Place on top of casserole, crimp edges. Bake 40 minutes or until golden.