6 tbsp. butter, divided
3 tbsp. flour
2 c. chicken broth
1 1/4 tsp. dried rosemary leaves, divided
1/4 tsp. Tabasco sauce
1/2 lb. cubed, cooked chicken
2 med. carrots, sliced and cooked
1 c. frozen peas
1 1/2 c. packaged dry biscuit mix
1/2 c. milk

Preheat oven to 400 degrees. In large saucepan melt 3 tablespoons butter. Stir in flour; cook 1 minute. Remove from heat. Gradually add broth. Stir constantly, bring to a boil over medium heat and boil 1 minute. Stir in 1/2 teaspoon rosemary, Tabasco sauce, chicken, carrots and peas. Spoon mixture into greased 2 quart shallow baking dish. In medium bowl combine biscuit mix and remaining 3/4 teaspoon rosemary. Cut in remaining 3 tablespoons butter until mixture resembles coarse crumbs. Stir in milk. On heavily floured surface pat out biscuit dough 1/2 inch thick. Cut into 10 triangles. Arrange triangles on chicken mixture. Bake 25 minutes or until biscuits are browned. Makes 4 servings.