1 pkg. (10 oz.) frozen green peas
2 c. cut up cooked chicken or turkey
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 c. dairy sour cream
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 c. buttermilk baking mix
1/2 c. cold water
1 1/4 c. shredded process American or Cheddar cheese (about 5 oz.)

Heat oven to 425 degrees. Rinse peas under running cold water to separate; drain. Heat peas, chicken, soup, sour cream, 1/2 cup milk, the salt and pepper just to boiling in 3 quart saucepan, stirring frequently. Reduce heat; keep warm while preparing biscuits.

Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Pour chicken mixture into ungreased 2 quart casserole or 12 x 7 1/2 x 2 inch baking dish. Sprinkle with cheese. Place biscuits on cheese. Cook uncovered until biscuits are golden brown, about 20 minutes. 6 servings.