1/4 c. whipping cream
1 c. Bisquick mix

Mix and place in 8 x 8 pan.

Cook until thickened:

1/2 c. chicken broth
1/2 c. Bisquick
1/2 c. milk
Salt & pepper
1/2 tsp. thyme (no more)

Add carrots, peas and cooked, cubed chicken - as much as desire to balance with sauce. Bake on 350 degrees until crust is golden brown and mixture is bubbly about 30 to 40 minutes. Frozen peas and carrots are best.