Put 4 seasoned chicken breasts in pressure cooker in 2 cups water. Cook 20 minutes. Skin, bone and dice chicken; reserve broth.

In a saucepan, melt 6 tablespoons butter; add 6 heaping tablespoons flour, 1/8 teaspoon pepper, 1/8 teaspoon onion powder and 1/4 teaspoon salt or seasoned salt to taste. Stir in 2 cups chicken broth and 1 (8 ounce) carton whipping cream. Cook until thickened. Add 1 (18 ounce) can sweet peas and the diced chicken. Stir together; pour into oblong casserole dish. Top with biscuits (recipe below). Bake at 450 degrees (preheated oven) until biscuits are golden brown.

BISCUITS:

2 c. self-rising flour
1/3 c. cooking oil
2/3 c. milk

Stir to form a ball. Knead 12-14 times on floured wax paper. Roll out about 1/2 inch thick and cut. Makes 10-12 biscuits. Bake at 450 degrees for 12-15 minutes.