1 carrot, peeled & diced
1/4 c. butter
2 c. chicken broth
3 c. or more diced chicken or turkey
1 c. frozen peas
1 c. diced celery
6 tbsp. flour
1 1/2 c. milk

Cook carrot and celery until tender; drain. Melt butter and stir in flour. Add broth and milk, stirring and cook until thick. Add salt and pepper to taste. Add carrots, celery, chicken or turkey and peas. Put into 9 x 13 inch pan and top with biscuits.

EGG BISCUITS:

3 c. flour
1 tbsp. sugar
3/4 tsp. cream of tartar
3/4 c. milk or little more
4 1/2 tsp. baking powder
3/4 tsp. salt
3/4 c. butter
1 egg, beaten

Sift together flour, baking powder, sugar, salt and cream of tartar. With pastry blender cut in butter until coarse. Add egg to milk and stir into flour mixture. Place on floured surface and knead. Roll out to 1/2 inch thickness. Cut with 2 inch cutter. Place biscuits on top of hot casserole. Bake at 450 degrees for 10-15 minutes.