1/4 c. butter
1/3 c. flour
Dash of pepper
1 (10 3/4 oz.) can chicken broth
3/4 c. milk
2 c. cubed cooked chicken
1/3 c. chopped onion
1 c. cooked peas, drained
1 c. cooked carrots, drained
1 (10 count) can refrigerated biscuits

Heat oven to 375 degrees. In oven-proof 10-inch skillet, melt butter, blend in flour and pepper. Add chicken broth and milk. Cook stirring constantly until thickened. Add chicken, onion, peas and carrots; simmer until hot and bubbly. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture. Bake for 20 to 25 minutes or until biscuits are golden brown. 5-6 servings.