3 1/2 to 4 lb. whole chicken, cooked and picked apart (or equivalent store-bought rotisserie chicken)
2 chicken bouillon cubes
1/2 cup boiling water
1/3 cup all-purpose flour
1 (1.25 oz.) pkg. country-style chicken seasoning (McCormick; discard bag)
3 3/4 cups cold water
1 (15 oz.) can sweet peas, drained
1 can refrigerator buttermilk biscuits (I use Pillsbury Grands Homestyle)

Dissolve bouillon cubes in 1/2 cup boiling water. Set aside.

Whisk flour and seasoning pouch in a 4-quart saucepan. Slowly add 3 3/4 cups cold water while whisking till smooth, no lumps, then add the 1/2 cup chicken broth.

Set stove to medium-high and stir till thickened and bubbly, then reduce heat to low and add chicken and drained peas and let simmer, stirring occasionally.

Start your biscuits according to package directions. When done slice biscuits in half, cut side up and spoon chicken mixture over each half.

Variation: Great served over toast, too.

Enjoy!

Makes 6 to 8 servings.

Submitted by: Gary Taylor