3 c. cubed, cooked chicken
1 c. sliced, cooked carrots
1 c. diced, cooked potatoes
1 c. frozen green peas, thawed
1/2 c. chopped celery
6 tbsp. butter
1/3 c. unsifted flour
7 tsp. chicken flavor instant bouillon (or 7 bouillon cubes)
1/2 tsp. pepper
5 1/2 c. milk
3 c. biscuit baking mix
1 egg yolk plus 1 tbsp. water (opt.)

Preheat oven to 325 degrees. In large saucepan, cook celery in butter until tender. Stir in flour, bouillon and pepper; add 4 1/2 cups milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes and peas; remove from heat. In medium bowl, combine remaining milk and biscuit mix. Turn 2/3 of dough into well greased 13"x9" baking dish. Sprinkle with flour. With floured hands, pat evenly over bottom and up sides of dish. Pour chicken mixture into prepared dish. Turn remaining dough onto a well floured surface. Knead until smooth. Roll out to 1/4" thickness. Cut into 8 (3") rounds. Arrange on top of casserole. If desired beat together egg yolk and water. Brush on rounds. Bake 25 to 30 minutes or until crust is golden.